Stuffed Cucumber Kimchee Recipe

Name: Stuffed Cucumber Kimchee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs small pickling cucumbers (about 16); 5 cups filtered water (do not use chlorinated tap water); 3 tablespoons fine sea salt; 34 lb daikon radish, peeled; 1 inch section fresh gingerroot, peeled; 8 green onions; 2 tablespoons fresh garlic, minced; 1 ½ teaspoons sugar; 2 ½ teaspoons cayenne pepper (or Korean hot pepper powder-koch'u karu); 2 teaspoons fine sea salt (do not used iodized salt)

Servings: persons

1
Wash cucumbers very thoroughly,scrubbing with a vegetable brush ,Dry with a paper towel.
2
Cut slices diagonally into the cucumbers at 1/2 inch intervals,DO NOT CUT ALL THE WAY THROUGH.Only cut about 3/4 of the way through the cucumber leaving the slices attached at the bottom by a section of cucumber.
3
Make a brine by dissolving the 3 tablespoons of salt in 5 cups of water.
4
Place the cucumbers in a clean bowl and cover with the brine.Cover with a plate to keep the cucumbers completely submerged.Leave at room temperature for 3-4 hours.You may cover the bowl loosely with a clean cloth if you are worried about bugs or debris ,but do not cover the bowl tightly,.
5
prepare the stuffing:peel the daikon,slice it as finely as possible,and julienne into thin ribbons;peel the ginger and shred finely;peel,crush and mince garlic;slice green onions as thinly as possible including both white and green parts.Mix with the pepper powder and salt.
6
Remove cucumbers from the brine.save brine in a separate sterile jar for now.
7
Gently stuff as much of the mixture as possible in between the cucumber slices .The cucumber slices will be fanned out apart by all the stuffing-just don't let the slices break.
8
Place the cucumbers back in the same bowl and cover with any remaining stuffing.cover loosely with a cloth and set aside for 8 more hours,or overnight.
9
Pack the cucumbers tightly into a sterile 1 1/2 quart jar.Pour any of the accumulated juices from the bowl over the cucumbers;top with as much of the reserved brine as necessary to cover.Cover loosely'.
10
Set aside to ferment at room temperature for 3-6 days.Taste every day from the 3rd day on and when the pickle is soured to your liking it is ready.
11
Store in the refrigerator to stop the pickle from fermenting any longer.

123

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 12 lbs small pickling cucumbers (about 16), 5 cups filtered water (do not use chlorinated tap water), 3 tablespoons fine sea salt, 34 lb daikon radish, peeled, and more.

Yes, Stuffed Cucumber Kimchee falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Cucumber Kimchee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions