Stuffed Cucumber Kimchi is a real spicy stuff. The cucumbers are nicely blended in the spices and have an amazing, mouth watering flavour. This Stuffed Cucumber Kimchi serves as a great accompaniment for some simple plain food. Try out and enjoy!
Coarse sea salt
1⁄2 Cup (8 tbs)
1)Cut the ends off and halve the cucumbers. Make two deep cuts for the stuffing.
2)Rub the cucumbers with the coarse sea salt or any other non-iodised salt and set aside for about an hour.
3)In a bowl, add all the stuffing ingredients and mix well. For the vegetarians, the fish sauce may be substituted with just plain water.
4) After an hour, rinse the cucumbers well with the water. Stuff the cucumbers with the mixture. Place in a container and spread over the remaining stuffing.
5)Cover and place the container at room temperature till the end of the day. Then place in the refrigerator for 1 or 2 days before serving.
The word Kimchi is mostly associated with pickled cabbage but the Koreans use all kinds of vegetables for pickling. If you love cabbage kimchi, you will love this more. The crisp cool crunchiness of cucumber and the fiery heat of red chili peppers provides a unique taste sensation. The refreshing flavours and crunchy texture of cucumber are particularly appealing in summer so have a jar of these in your refrigerator for the hot months.