Cucumber Kimchi Recipe | ChefDeHome.com (2024)

FAQs

How long does homemade cucumber kimchi last in the fridge? ›

Up to one week in the fridge. Store leftover kimchi in an airtight container or jar in the refrigerator. This dish is best served chilled after marinating overnight for a well-rounded balanced flavor. Because it stores well for a full week, it's a great option to make in larger batches so it's ready ahead of time.

My favorite way to eat this kind of cucumber kimchi is as part of an assortment of banchan, with fresh steamed white rice. But it also slays alongside a katsu or schnitzel or fried chicken or other breaded and fried meat. Or eat it anywhere/anytime you would enjoy a crisp dill pickle spear.

Cucumber is 50% water. This water drains out when cut cucumber comes in contact with salt or sugar. So to keep Cucumber Kimchi longer, it is very important to salt-cure the cucumber.

Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl.

Yes, kimchi can go "bad" in the usual ways, like if it is contaminated and grows mold. But "bad" can come down to a matter of preference.

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

Lack of Fermentation

Freshly made Kimchi usually have a slight bitter aftertaste when compared to fermented packed ones sold in Supermarkets. This is because JIN Kimchi is made fresh daily and it's so fresh it has not had enough time to ferment.

Yet even without fermentation, cucumber kimchi can make for a healthy snack, Lord says. Dana Ellis Hunnes PhD, MPH, a senior registered dietitian at UCLA medical center in Los Angeles, agrees. “It's a low-calorie, high-fiber snack, which can help keep you satiated,” she says.

Label and freeze

If you've shop-bought plastic-wrapped kimchi, you can either transfer the kimchi to a container or, if it hasn't been opened, you can keep it in the original packaging before popping it in the freezer.

Over-fermentation:

If fermented vegetables are left to ferment for too long, the texture can become overly soft and mushy. The prolonged fermentation process breaks down the cell structure of the vegetables, resulting in a loss of crispness and a mushy texture.

Should kimchi be submerged in brine? ›

As you push down, more and more water will be released, creating your brine at the top. It's essential that the veggies be completely submerge and the water is only at the top as you need to create an oxygen-free environment.

You can enhance kimchi with a bunch of seasonings and add-ins, traditional or otherwise. These give a distinct flavor to the final product. Love lots of deep, umami, flavor? Try adding salted shrimp, oysters, or mushrooms.

The recipe I offer you today is easy, fun to make, and tasty to eat right away, though for the best health benefits it can be fermented for up two days, then stored in the fridge for up to 6 months. This kimchi can be made with summer squash or zucchini as well.

The white spots are yeast, not mould

According to a study by the World Institute of Kimchi (yes there is!!!) and published in the Journal of Microbiology, those white colonies are actually yeast that's not known to be toxic. It's however recommended that you remove the whites, wash and cook the kimchi before consuming.

Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

The recipe I offer you today is easy, fun to make, and tasty to eat right away, though for the best health benefits it can be fermented for up two days, then stored in the fridge for up to 6 months. This kimchi can be made with summer squash or zucchini as well.

As the kimchi matures, it will take on earthy, tangy notes while the heat of the chiles mellows out. Your kimchi will continue to age if kept cool in the refrigerator and away from oxygen, remaining delicious for up to 12 months or even longer.

If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.