Easiest Way to Make Perfect Cucumber Kimchi

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The ingredients needed to make Cucumber Kimchi:

1. Prepare For the veg:
2. Take 4 pounds pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces
3. Take 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
4. Take 1/4 cup + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt)
5. Prepare For the paste:
6. Prepare 1/4 cup minced garlic (about 5 or 6 large cloves)
7. Make ready 1/4 cup minced fresh ginger root (about a 2" segment)
8. Get 1/3 cup crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance
9. Prepare If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup
10. Get 1/4 cup steamed white rice, lightly packed (If rice is stale microwave in a bowl with 2 Tbsp of water for 60 seconds.)
11. Prepare 1/4 cup fish sauce (like Tiparos or Three Crabs)
12. Take 1/4 cup sugar
13. Get 1/4 cup water for blending
14. Take 1/3 cup water for getting the remaining seasoning off the bowl and making additional brine

Steps to make Cucumber Kimchi:

1. In a large stainless steel or mixing bowl, toss the cucumbers, green onion and salt together. Make sure to thoroughly incorporate the salt throughout the cucumber. In 20 to 30 minutes, you should start to see the cucumber release water. Let the cucumber sit for about 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
2. After 2 hours, rinse the cucumber with enough water to cover by 4 inches and swishing the cucumber in the water 7 or 8 times. Remove the cucumber into a strainer and let the excess water drain while you prepare the paste.
3. Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cucumber.
4. Get into the bowl with your hands and mix that paste into the cucumber until all the pieces are evenly and thoroughly coated.
5. Pack your kimchi into a bottle or other tight-lidded container (This time I repurposed a half gallon kimchi jar) and use the last 1/3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 1 to 2 inches of headspace at the top to allow for expansion as fermentation takes place.
6. Your cucumber kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.)
7. This is the kimchi after about 3 days of fermentation.

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