Cucumber Stuffed Kimchi

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A crisp Korean summer staple, this kimchi is made by slitting small cucumbers and packing them with a bold, garlicky red chili paste. After a short ferment the cucumbers stay snappy and tangy, with bright heat in every bite. Serve sliced into chunks alongside rice, grilled meats, or cold noodles.

Nutrition Facts

Per serving (estimated)

• 75 kcalCalories
• 1 gFat
• 0 gSaturated Fat
• 15 gCarbs
• 3 gFiber
• 4 gSugar
• 3 gProtein
• 1800 mgSodium
• 380 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the cucumbers and brine

• 8 firm kirby or Persian cucumbers (about 2 lbs / 900 g), unwaxed
• 1/2 cup coarse sea salt
• 5 cups cold water

For the stuffing paste

• 1/4 cup gochugaru (Korean red chili flakes)
• 2 tbsp fish sauce
• 1 tbsp saeujeot (salted shrimp), finely chopped
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 medium onion, finely diced
• 1/4 cup carrot, finely diced
• 2 green onions, thinly sliced
• 1 tbsp sweet rice flour (chapssal-garu)
• 2 tbsp cold water
• 1 tbsp granulated sugar

Directions

1. Rinse the cucumbers under cool water, trim off the stem ends, and make a deep X-shaped slit lengthwise into each one, cutting about two-thirds of the way down but leaving the base intact so the four quarters stay attached.
2. Dissolve the coarse salt in 5 cups cold water in a large bowl. Submerge the cucumbers, weigh them down with a plate so they stay fully under the brine, and soak at room temperature for 1 to 1.5 hours, until a cucumber bends gently without snapping.
3. Drain the cucumbers and rinse quickly under cold water. Pat them thoroughly dry with a clean towel; moisture will dilute the stuffing paste.
4. In a medium bowl stir together the gochugaru, fish sauce, saeujeot, garlic, ginger, onion, carrot, green onions, sugar, and rice flour. Add 2 tablespoons cold water and mix until a thick, spreadable paste forms.
5. Carefully pry open each cucumber along its X-cut and pack the paste generously between the four sections, working it in with your fingers or a small spoon so the cuts look plump and well-stuffed.
6. Rub any remaining paste over the outside of the cucumbers, then pack them snugly into a clean glass or ceramic jar with a tight lid. Press down gently to release some liquid and submerge the stuffed surfaces.
7. Leave the jar at cool room temperature for 12 to 24 hours to kick off fermentation (you may see small bubbles). Then move it to the coldest part of the refrigerator.
8. After 1 to 2 days of cold fermentation the kimchi is ready. Slice each cucumber into 1-inch chunks before serving so the red stuffing shows in every bite, and spoon over a little of the briny liquid from the jar.

Cook’s Notes

• Choose small, firm, unwaxed kirby or Persian cucumbers; waxy English cucumbers won't absorb the brine properly and can turn rubbery.
• Don't shorten the brining step—properly salted cucumbers stay crisp and hold their shape during fermentation.
• For a milder version, cut the gochugaru to 2 to 3 tablespoons; for extra depth, stir in 1 tablespoon of cooled rice porridge (juksoo) instead of plain water.
• A little fizz or a tangy pop when you open the jar means active fermentation; move the kimchi to the fridge promptly once that flavor develops.
• Always use clean, dry utensils when serving to keep the ferment going safely for several weeks.

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