I am flush in cucumbers! I planted 5 varieties this year, and even though the 5th, tiny watermelon looking cucumbers, are still just barely starting, the other 4 are prolific. Which means plenty of pickles and cucumber salads, and now, thanks to a lack of any protein other than sardines (which I love with rice and kimchi for easy dinner), cucumber kimchi! I made it once before in 2012 according to this food blog. It was a whole cucumber stuffed with the kimchi paste/fixings. Why have I not made it again?! (I see I made that first version sans korean pepper flakes or fish sauce, so um, no wonder it wasn't as good! These two ingredients are fairly critical.)
This time I made a quick version and just tossed cucumber slices with salt, then mixed that with kimchi fixings. YUM! It was so easy, and so delicious. I ate it first with rice and sardines and sesame greens, and then the next day with fried eggs and green beans. The latter was reminiscent of cold cucumber sesame noodles in a bibimbap kind of way. I love this quick kimchi, espcially since I am at the final dregs of last year's fermented napa iteration. I grew my own daikon this year, and my carrots are just starting to get big enough to pick, so this is a nearly entirely home-grown concoction.
I looked up a few recipe inspirations, and mostly followed this one from David Chang of Food and Wine, except for slicing my cukes up, not using sugar or shrimp paste, and only using red onions. It was still good. I wanted more ginger. I was also worried about what was more or less raw garlic, bc usually that means I taste garlic for hours afterwards, but that didn't happen. I assume it was chopped finely enough, and had just enough time in the salty mix. Unlike napa kimchi, this version doesn't release as much liquid due to a shorter ferment time, if you can even call it fermentation. I made a big batch, and left half out 4 hours or so, and the other half for about 20 hours. The latter was softer and a bit more mild and liquidy. I preferred the first version, so next time I'll refrigerate any leftovers. I am sure this would still be good after 30 minutes, so just mix it up and eat if that is all you have time for!
My (loose) version of the recipe (see linked recipe for measurements) for my future reference:
- cucumbers, sliced thin
- salt
- Korean red pepper flakes
- garlic cloves, minced
- ginger, finely sliced (a lot!)
- red onion, sliced thin
- small amount of julienned carrot and daikon
- fish sauce
- tamari
Mix a fair amount of salt with cucumber slices and sit in a colander while you mix up the remaining ingredients in a large bowl. The cucumbers will sweat and start to drain. After 10 minutes, rinse the cuke slices and add them to the bowl. Stir well, and add salt to taste. It should be salty - it's more of a condiment, so a little saltier than you salt your regular food.
This was delicious with sesame greens (mustard and tatsoi greens sauteed with garlic in sesame oil), sardines and rice, and also with green beans and fried eggs. I love rice with kimchi, you really can't go wrong!
