Cucumber Kimchi Recipe

Cucumber kimchi is sometimes called a stuffed cucumber salad and when it's made with Asian cucumbers or pickling cucumbers which have less water it can be kept for a few months and can be used to make soups and stews.

It is immensely popular throughout Korea and is a common side dish in the home. It is best to use pickling cucumbers, but I can't find these in the UK so have used ordinary ones, you can use either.

Cucumber Kimchi Recipe Ingredients:

4 Cucumbers
50g Chives
100g of salt
1.7 litres of water

Sauce

3 tablespoons of Plain flour
6 tablespoons of Red pepper powder
5 tablespoons of Fish sauce
2 cloves of garlic
1 tablespoon of sugar
1/2 tablespoon of salt

Begin by filling a bowl with about 1.7 litres of hot/boiled water, and add 100g of salt, allow this to dissolve completly and then add the cucumbers which I have cut in to quarters. Leave these to soak for around 30 minutes.
















To make the sauce and stuffing, put about 3 tablespoons of flour in a cup with 100ml of water and mix to make a paste, take all the sauce ingedients and put these in a bowl, crush the garlic and mix them together well. Cut the chives to about 3 centremetres in length and add these to the sauce, and the flour water and again mix well.

To stuff the cucumbers cut a cross from one end and cut down most of the way leaving about 1 1/2 centremetres at the other end in tact. Stuff the cucumbers with the chives and sauce and then take a chive and wrap it round the open end and tie it up.




Repeat this with every cucumber piece, pop these in a container and then pour any left over sauce and chives over the cucumbers. Store in the fridge and serve with all your main dishes, it will keep for about 7 to 10 days, although you will probably find it will all be eaten within a couple of days.

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