Cucumber Kimchi

Ingredients

• 2 pounds Kirby cucumbers – ends trimmed; quarter-slit lengthwise to form pockets
• 0.25 cup kosher salt
• 0.25 cup gochugaru (Korean red pepper flakes)
• 4 cloves garlic – minced
• 1 tsp fresh ginger – finely grated
• 4 scallions – thinly sliced
• 1 cup garlic chives (buchu) – chopped
• 0.5 cup carrot – julienned
• 1 tbsp fish sauce
• 1 tbsp salted shrimp (saeujeot) – finely chopped
• 2 tsp sugar

Instructions

1. Wash the cucumbers, trim the ends, and cut each one lengthwise with two deep slits to form a cross, stopping 0.5 inch from the end so the quarters stay attached.
2. Sprinkle kosher salt generously inside and outside the cucumbers, getting salt into the slits. Layer in a bowl and let stand 30–40 minutes, turning once, until pliable.
3. Rinse the cucumbers under cold water to remove excess salt. Drain well in a colander for 10 minutes, then pat dry so they don’t water down the seasoning.
4. In a mixing bowl, combine gochugaru, fish sauce, salted shrimp, and sugar; stir and let sit 2 minutes to hydrate the pepper flakes. Add the garlic, ginger, scallions, garlic chives, and carrot; mix to form a cohesive stuffing.
5. Gently open each cucumber and stuff the seasoning mixture evenly into the slits, dividing it among all cucumbers. Wipe any excess on the outside to coat lightly.
6. Pack the stuffed cucumbers into a clean glass jar or container, tucking any leftover stuffing between them. Press down to eliminate air pockets, leaving 0.5–1 inch headspace.
7. Ferment at cool room temperature (65–72°F) for 12–24 hours until you see a few bubbles, the brine rises, and the cucumbers taste lightly tangy but still crisp. Then refrigerate to slow fermentation.
8. Serve chilled. Keep cucumbers submerged in their brine and consume within 1–2 weeks for best texture, pressing them down after each serving to limit air exposure.