Best Carole Pecks Fresh Cucumber Kimchi Recipes

CAROLE PECK'S FRESH CUCUMBER KIMCHI

Steps:

• Cut off ends of cucumbers, quarter and cut into 3-inch lengths. Mix in a bowl with half the salt, and set aside for 3 hours.
• Drain the cucumber, and gently squeeze out excess liquid. Toss together the remaining salt and the daikon, ground chilies, garlic, ginger and scallions, and mix with the cucumber. Avoid touching your eyes or sensitive parts of your skin during this process; the chilies are very hot. You may want to wear disposable rubber gloves.
• Just before serving, add the sesame oil and seeds, and toss. Serve immediately or refrigerate. Keeps well for a week, becoming spicier every day.

CUCUMBER KIMCHI

Steps:

• Put the cucumbers in a large heatproof bowl. In a saucepan, whisk together 1 tablespoon salt and 2 cups water; bring to a boil over medium-high heat, then pour over the cucumbers and let sit 5 minutes. Drain and rinse under cold water, then return the cucumbers to the bowl. Toss with 1 teaspoon each salt and sugar; let sit 30 minutes.
• Meanwhile, pulse the garlic, ginger and 2 tablespoons water in a mini food processor until finely chopped, scraping down the sides. Transfer to a bowl and stir in the gochugaru, fish sauce, vinegar and remaining 1/2 teaspoon sugar.
• Drain and rinse the cucumbers. Blot dry, then toss with the sauce. Transfer to a medium jar; let sit 4 to 6 hours at room temperature. Store in the refrigerator for up to 1 week.

CUCUMBER KIMCHI (OI KIMCHI)

Steps:

• Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
• Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
• Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.

SMACKED CUCUMBER 'QUICK KIMCHI'

Steps:

• On a large cutting board, position your chef's knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
• After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated.
• Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.

BEST EVER SWEET PICKLES

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

CUCUMBER KIMCHI

Steps:

• Mix 8 cups water with 3/4 cup salt, stirring until the salt dissolves to make a brine.
• Cut about 1/4 inch from each end of the cucumbers. Cut the cucumbers in half in the middle, not lengthwise. Hold the cucumber facing the circular middle. Cut them in half lengthwise, leaving about 1/2 inch at the end uncut. Cut them in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semi-equal parts of cucumber, cut but still attached. Make two incisions, about 1/2 inch deep, on the top of the cucumber piece, then cut two more perpendicular to create a 3-by-3 grid. Repeat on all ends. This will help the cucumber catch and absorb the flavors. Repeat with the remaining cucumbers.
• Soak the cucumbers in the saltwater for 30 minutes, no longer. Remove the cucumbers from the brine. Combine the onion, green onions, garlic chives, garlic, ground chile, 1 tablespoon salt and 1 teaspoon optional sugar in a large bowl. I recommend wearing gloves for this.
• Set three 1-quart jars on your work surface. Using your fingers, separate the cucumber quarters and stuff the chile mix into the cucumbers. Divide them evenly among the jars, pressing the cucumbers down firmly into the jars, so that all of the cucumbers are standing up, filling towards towards the top.
• Stir 1 teaspoon of sugar into 1/3 cup water until the sugar is completely dissolved. Pour the sugar water over the cucumbers.
• Let it sit 1 day, at room temperature, before serving. Cucumber kimchi ferments very quickly. Refrigerate after opening and consume within 3 to 4 days.