Ingredients Jump to Instructions ↓

  1. 2 pounds korean or pickling size cucumbers

  2. 1 carrot -- shredded

  3. 1 bunch fresh chives -- julienned

  4. 1 tablespoon salted shirmp -- minced

  5. 2 cloves garlic -- minced

  6. 2 tablespoons red pepper flakes

  7. 1 1 inch piece fresh ginger root -- peeled, minced salt

Instructions Jump to Ingredients ↑

  1. Preparation : Salt shrimp can be found in the Korean grocery stores. It comes in jars in a brine solution. They're mini-sized shrimp that are light pink and white. Scrub the cucumbers and cut off the ends. Cut the cucumbers in half to so that the halves are about 1 1/2 to 2-inches long. Cut 2 grooves into each cucumber half coming within about 1/2-inch of the ends. Be sure not to cut through the cucumbers. Sprinkle and rub enough salt to cover all the cucumbers evenly. Set aside for at least 30 minutes or longer to bring some of the moisture in the cucumbers. Meanwhile, mix the shredded carrots, chives, salted shrimp, garlic, pepper flakes and ginger in a bowl; blend well. Squeeze the cucumbers to get as much moisture out of them. Stuff each cucumber half with the mixture place each in a jar as you go along. At this point, you can serve the kimchi or store in the refrigerator. The cucumbers should keep for 2 to 3 days and should be eaten before the cucumbers soften and turn mush


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