Quick Cucumber-Scallion Kimchi | Christopher Kimball’s Milk Street

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Milk Street Recipe

Quick Cucumber-Scallion Kimchi

1 hour 20 minutes (15 minutes active)

Quick Cucumber-Scallion Kimchi

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.

4 to 6

Servings

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.

1 hour 20 minutes

(15 minutes active)

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