If you want to make Cucumber Kimchi, then this is the recipe to use, its simple, quick and relatively easy to make.
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
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.