Best 3 Moms Spicy Cucumber Kimchee Recipes

**Discover the tantalizing flavors of Mom's Spicy Cucumber Kimchee: A Culinary Journey to Korean Delights**

Embark on a culinary adventure to the vibrant streets of Korea with Mom's Spicy Cucumber Kimchee. This delectable dish, a staple in Korean cuisine, tantalizes taste buds with its fiery kick and refreshing crunch. Prepared with the finest cucumbers, expert pickling techniques, and a blend of aromatic spices, this kimchi is a symphony of flavors that will elevate any meal. Join us as we delve into the secrets behind this beloved Korean dish, exploring variations, health benefits, and step-by-step recipes to create your own spicy cucumber kimchee at home. Discover the magic of Korean cuisine and let the flavors transport you to the heart of Korea.

Here are our top 3 tried and tested recipes!

SPICY, CRUNCHY CUCUMBER KIMCHI

Spicy, Crunchy Cucumber Kimchi image

Spicy, zingy fermented cukes deliver plenty of probiotics. The double-sealed water bag helps keep them submerged so they ferment thoroughly.

Provided by Robby Melvin

Time P7D

Yield Serves 16 (serving size: 1/4 cup)

Number Of Ingredients 10

Ingredients

6 Kirby cucumbers, seeded and cut into 1-inch pieces (5 1/2 cups)
1 1/4 teaspoons kosher salt
1/4 cup sesame oil
2 tablespoons chopped fresh basil
2 tablespoons gochujang (Korean red chile paste)
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
2 teaspoons granulated sugar
1/2 teaspoon fish sauce (such as Red Boat)
1 cup water

Steps:

Toss together cucumbers and salt in a medium bowl. Place cucumbers in a colander; let stand 20 minutes. Rinse and drain well.
Combine oil, basil, gochujang, ginger, garlic, sugar, and fish sauce in a bowl. Add cucumbers; toss to coat.
Place cucumber mixture in a mason jar. Press down cucumbers firmly, leaving 4 inches of headspace. Place 1 cup water in a small ziplock plastic bag; seal bag. Place inside a second ziplock bag, and seal. Place bags on cucumbers; seal lid. Let stand at room temperature 7 days, opening and resealing lid once per day. Discard water bags before serving.

Nutrition Facts : Calories 41, Carbohydrate 2 g, Fat 3 g, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 56 mg, Sugar 1 g, UnsaturatedFat 3 g

CUCUMBER KIMCHI (OI KIMCHI)

Cucumber Kimchi (Oi Kimchi) image

Korean cucumber kimchi recipe. Learn how to make quick and easy cucumber kimchi (oi kimchi)

Provided by Sue | My Korean Kitchen

Categories Side dishes

Time 30m

Number Of Ingredients 11

Ingredients

3 Lebanese cucumbers ((450 g / 1 pound), other cucumber suitable for pickling is ok to use, rinsed)
1 Tbsp coarse sea salt
50 g carrots ((1.7 ounces), julienned (optional))
20 g garlic chives (or chives (0.7 ounces), chopped in same length as the cucumber (optional))
2 Tbsp gochugaru ((korean chili flakes))
1 Tbsp minced garlic
1 Tbsp grated red apple (or asian pear)
1 Tbsp honey (or sugar)
1/2 Tbsp saeujeot ((Korean salted shrimp), minced (if you don't have this add more fish sauce below))
1/2 tsp Korean fish sauce
1/2 tsp minced ginger

Steps:

Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.

Nutrition Facts : Calories 42 kcal, Carbohydrate 8 g, Protein 1 g, Sodium 1249 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

SPICY ASIAN CUCUMBERS

Spicy Asian Cucumbers image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Chop 1 English cucumber. Sprinkle with 1 teaspoon kosher salt; let sit 10 minutes. Whisk 1 tablespoon rice vinegar, 2 teaspoons each sugar and soy sauce, 1/2 teaspoon sesame oil, 2 sliced scallions, 1 minced garlic clove and a pinch of red pepper flakes in a large bowl. Drain the cucumber and toss with the dressing; season with salt. Top with chopped cilantro.

Tips:

Choose the right cucumbers: Use firm and fresh pickling cucumbers or Korean cucumbers for the best results.
Use a sharp knife: When cutting the cucumbers, use a sharp knife to ensure clean and even slices.
Make sure the kimchi is submerged in the brine: The cucumbers should be completely submerged in the brine to prevent spoilage.
Store the kimchi in a cool place: Store the kimchi in a cool place, such as a refrigerator, to help it ferment properly.
Wait patiently: Kimchi takes time to ferment, so be patient and allow it to ferment for at least a few weeks before enjoying.

Conclusion:

Spicy cucumber kimchi is a delicious and healthy side dish that can be enjoyed with a variety of meals. It is a great way to add some spice and flavor to your diet. With these simple tips, you can easily make your own spicy cucumber kimchi at home. The fermentation process takes some time, but it’s worth the wait. The resulting kimchi is a delicious and versatile condiment that can be used to add flavor to a variety of dishes.