Crispy White Cucumber and Chive Kimchi
Summer Delight! How to Make Crispy White Cucumber and Chive Kimchi
Using white cucumbers and chives that I found on sale, I decided to make a simple and refreshing cucumber and chive kimchi instead of the usual expensive cabbage kimchi. It’s a perfect side dish to enjoy when you don’t have much appetite!
Main Ingredients- 7-8 white cucumbers
- 1 bunch of chives (approx. 100g)
Kimchi Seasoning- 2-3 Tbsp coarse salt (for salting cucumbers)
- 4-5 Tbsp red chili flakes (gochugaru)
- 1 Tbsp minced garlic
- 3 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp salted shrimp, minced
- 1/2 tsp allulose powder (or sugar)
- A little toasted sesame seeds
- 2-3 Tbsp coarse salt (for salting cucumbers)
- 4-5 Tbsp red chili flakes (gochugaru)
- 1 Tbsp minced garlic
- 3 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp salted shrimp, minced
- 1/2 tsp allulose powder (or sugar)
- A little toasted sesame seeds
Cooking Instructions
Step 1
Wash the fresh white cucumbers thoroughly under running water. Cut each cucumber lengthwise into four pieces. Then, using a spoon, gently scrape out and remove the soft inner seeds. Removing the seeds helps prevent excess water and results in a cleaner kimchi. Cut the deseeded cucumbers into bite-sized pieces, about 3-4 cm long.
Step 2
Add 2-3 tablespoons of coarse salt to the cut cucumbers and gently mix to ensure the salt is evenly distributed. Salting is a crucial step that draws out moisture from the cucumbers, maintaining their crispiness. Let the cucumbers sit and salt for 20-30 minutes. Mix them once halfway through to ensure even salting.
Step 3
Rinse the salted cucumbers quickly once under cold running water to remove excess salt. Be careful not to wash them for too long, as this can diminish their flavor. Drain the rinsed cucumbers thoroughly in a colander. You can also gently squeeze them by hand to remove more water.
Step 4
Wash the chives, shaking off any excess water. Cut the chives to a length similar to the cut cucumbers. Avoid cutting them too thinly, as this can make the kimchi mushy; slightly thicker cuts are recommended for better texture.
Step 5
Place the drained cucumbers in a large mixing bowl. Add all the kimchi seasoning ingredients: red chili flakes, minced garlic, anchovy sauce, minced salted shrimp, and allulose powder. Gently mix everything together, ensuring the seasoning coats the cucumbers evenly. Adjust the sweetness by adding more or less allulose powder (or sugar) to your preference. It’s also important to adjust the amount of anchovy sauce and salted shrimp based on how salty the cucumbers became during the salting process.
Step 6
Add the cut chives to the seasoned cucumbers and gently mix. Be careful not to mash the cucumbers. The key is to lightly toss them until the seasoning is well distributed. Overmixing the chives can make them soggy, so add them towards the end and mix gently. This will result in a delicious cucumber and chive kimchi.
Step 7
If you prefer, you can add a starch slurry (made by boiling flour or rice flour and letting it cool). While I personally prefer the clean taste without it, if you want to soften the texture and remove any raw chive flavor, you can add about half a cup of starch slurry when mixing the seasonings in Step 4. This will add another layer of savory flavor to the kimchi.
Step 8
Transfer the finished cucumber and chive kimchi to an airtight container and store it in the refrigerator. Because the seeds were removed and they were properly salted, this kimchi keeps well. It tastes even better when slightly fermented and served chilled. Enjoy this crisp and refreshing cucumber and chive kimchi to stimulate your appetite during the hot summer months!
