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Quick Cucumber-Scallion Kimchi

Quick Cucumber-Scallion Kimchi

By Calvin CoxSeptember 17, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    1 hour 20 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

While many types of Korean kimchi require slow fermentation, this cucumber and scallion version can be eaten the same day it’s made. A splash of fish sauce adds depth and umami and is balanced by an equal amount of rice vinegar, which keeps the flavor fresh and bright and adds a hint of sweetness. Korean red pepper flakes, called gochugaru, are seedless, deep-red in color and fragrant. Look for them in Asian markets or in well-stocked supermarkets; if not available, red pepper flakes are a decent stand-in, but since they’re more aggressive in spiciness, use a little less. The kimchi will keep in an airtight container in the refrigerator for up to two days; serve chilled or at room temperature.

Tip

Don’t use regular or English cucumbers for this. Small Persian or pickling (also called Kirby) cucumbers contain fewer seeds, are less watery and have better texture for quick-pickling. Also, be sure to rinse, drain and pat the cucumbers dry after salting.

Ingredients
  • 2

    pounds Persian cucumbers OR pickling (Kirby) cucumbers, thinly sliced

  • Kosher salt

  • 1

    tablespoon plus 1 teaspoon unseasoned rice vinegar

  • 1

    tablespoon plus 1 teaspoon fish sauce

  • 1 to 2

    tablespoons Korean red pepper flakes (gochugaru; see headnote) OR ½ to 1 teaspoon red pepper flakes

  • 1

    medium garlic clove, finely grated

  • 1

    bunch scallions, whites thinly sliced, green parts cut into 1-inch lengths

Step 1

In a large bowl, toss the cucumbers with 1 tablespoon salt until well combined, then let stand for 10 minutes.

Meanwhile, in a medium bowl, stir together the vinegar, fish sauce, gochugaru and garlic; set aside.

Step 2

Transfer the cucumbers to a colander, rinse under running cool water and drain well. Pat the cucumbers dry, then add to the vinegar mixture along with the scallion whites and greens; toss until well combined.

Cover and let stand at room temperature for about 1 hour before serving.