Crispy and Refreshing Cabbage and Cucumber Kimchi
Utilize Leftover Vegetables! Delicious Cabbage Cucumber Kimchi Recipe
Try making a unique and delicious ‘Cabbage Cucumber Kimchi’ using leftover cabbage and fresh cucumbers from your kitchen. This kimchi, with its delightful crispiness and sweet-and-sour flavor, is a true rice companion. Experience the joy of transforming neglected vegetables into a wonderful special side dish. This recipe is detailed to ensure anyone can follow it easily.
Main Ingredients- 200g Cabbage
- 2 Cucumbers
- 1 Tbsp Coarse Sea Salt (Cheonilyeom)
- 10 Stalks Scallions (Green Onions)
- 1/2 Onion
Seasoning Ingredients- 5 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 1 Tbsp Minced Garlic
- 1 Tbsp Plum Extract (Maesilcheong)
- 1/2 tsp Ginger Powder
- 5 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 1 Tbsp Minced Garlic
- 1 Tbsp Plum Extract (Maesilcheong)
- 1/2 tsp Ginger Powder
Cooking Instructions
Step 1
Gently scrub the cucumbers with coarse sea salt to clean them. Wash the cabbage thoroughly under running water and drain.
Step 2
Cut the cleaned cucumbers lengthwise into four quarters, then chop them into bite-sized pieces about 3-4 cm long. Slice the cabbage into similar-sized pieces.
Step 3
Place the chopped cucumbers in a bowl and add 1 tablespoon of coarse sea salt. Gently mix and let them pickle for about 10 minutes. This helps maintain the cucumbers’ crispiness.
Step 4
Rinse the pickled cucumbers under cold water to remove excess salt and drain them well. Combine the drained cucumbers and sliced cabbage in a mixing bowl.
Step 5
Thinly slice the onion and chop the scallions into 2-3 cm lengths. You can separate the white and green parts of the scallions if desired for even better texture.
Step 6
Add all the prepared ingredients (pickled cucumbers, cabbage, sliced onion, chopped scallions) to the bowl. Add all the seasoning ingredients (gochugaru, fish sauce, minced garlic, plum extract, ginger powder). Gently mix everything together until well coated. Be careful not to overmix, as it can make the vegetables mushy.
Step 7
Transfer the finished Cabbage Cucumber Kimchi to a serving dish. Sprinkle with toasted sesame seeds for an added nutty flavor. Enjoy this crispy and refreshing kimchi as a delightful side dish to brighten your meal!
Step 8
While it’s delicious right away, for a deeper flavor, let it sit at room temperature for half a day before refrigerating. It will become even tastier when chilled.
Step 9
While napa cabbage kimchi, kkakdugi, and mu saengchae are all wonderful, try this refreshing Cabbage Cucumber Kimchi for a delightful change. Once you taste it, you won’t be able to stop reaching for your chopsticks!
