timeframe: 1 day or longerEasy to make and fermented within a day, cucumber kimchi stays crispy for a couple weeks in the refrigerator.
- 15 small cucumbers, or 5 large cucumbers
- 2 tbsp sea salt
- 3 bunches scallions or substitute similar ratio of any onion
- 2 tbsp garlic minced
- 1 tsp vinegar
- 1 tbsp honey
- 2 tbsp gochugaru korean red chili flakes
- optional: 2 hot red chilies
- large mixing bowl
- mason jars
- canning funnel (optional)
Wash cucumbers and chop into bite-sized pieces.
Sprinkle with 2 tbsp sea salt and mix thoroughly in a large bowl. Allow to sit for at least 2 hours at room temperature.
Chop scallions, mince garlic, and optional chili peppers. Blend in brined cucumbers.
Mix in honey, vinegar, and gochugaru. If your hands are sensitive to the hot spices, wear silicone gloves. Drain excess brine into a separate bowl.
Pack mixture in jars tightly. If water from cucumbers does not rise to cover the surface, top it with the reserved brine.
Cap jars and let ferment at room temperature for one day, opening it to off gas pressure periodically. Store in the refrigerator and serve chilled.