Cucumber KIMCHI (Oi Sobaegi Kimchi)
Traditional nappa cabbage. You'll like the crunch and the flavor
- slightly sweet and spicy.
Active Work Time: 30 minutes * Total Preparation Time: 1 hour plus 1 day
Buchu, or wild leeks, can be found in Korean markets.
1/2 gallon plus 1/3 cup water
3/4 cup plus 1 tablespoon salt
20 Asian pickling cucumbers
1 head garlic, cloves separated and peeled
1 onion, cut into 1/2-inch dice
1 bunch green onions, sliced into 1/2-inch lengths
1 bunch Korean buchu, cut into 1/2-inch pieces
1/2 cup Korean ground chile
1 teaspoon sugar plus 1 teaspoon, optional
* Mix 1/2 gallon water with 3/4 cup salt, stirring for salt to dissolve.
Soak cucumbers in salt water about 30 minutes. (Be careful not to soak
Remove cucumbers and rinse. Cut about 1/4 inch from each end of cucumbers.
Cut cucumbers in half in middle, not lengthwise. Hold cucumber facing circular
Cut in half lengthwise, leaving about 1/2 inch at end uncut.
Cut in half lengthwise again, perpendicular to your first cut, leaving the
You should have 4 semi-equal parts of cucumber, cut but still attached.
Repeat with remaining cucumbers.
* Place garlic in a food processor or blender and mince. Combine onion,
green onions, buchu, garlic, ground chile, 1 tablespoon salt and 1 teaspoon
(optional)sugar in large bowl. (If mixing with your hands, be sure to wear
rubber gloves to avoid chile burn.)
* Set 3 (1-quart) jars on work surface. Using your fingers, separate cucumber
quarters and stuff mix into cucumbers. Divide evenly among jars, pressing
cucumbers down firmly into jars. Stir 1 teaspoon sugar into 1/3 cup water
until sugar is completely dissolved. Pour sugar water over cucumbers.
* Let sit 1 day before serving. Cucumber kimchi ferments very quickly.
Refrigerate after opening.
3 quarts. Each 1/4 cup: 10 calories; 0 sodium; 0 cholesterol; 0 fat; 2 grams
carbohydrates; 0 protein; 0.45 gram fiber.
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