Cucumber pickle without oil ~ Stuffed Cucumber Kimchi

I got completely hooked to Korean food and culture. To start with i tried Koreans most favorite Kimchi. From my view it is like our Pickle, with few tweaks here and there. Its spicy, salty, little sour. They Ferment the Kimchi well, I personally did not like the taste of fermented Kimchi. So i made the kimchi and stored it in refrigerator. The Surprise part is how the cucumbers and Radish tasted. It acquired the flavors and tasted so good.

This Cucumber kimchi was so easy to make. it just took flat 20 minutes to make. Do not hesitate to try out this healthy as well Tasty food. How to eat this kimchi was the big question for me. Koreans eat kimchi along with rice. i tried it. but it did not suit my taste. Today i ate along with my bread and omlette. it was so Good. Both my Hubby and Son loved it.

This is vegetarian kimchi recipe.
Recipe Source: Maangchi and Koreanbapsang

Ingredients:

English Cucumbers - 4
Carrot - 1
Radish - 1
Spring onion - 3 (green part)
White onion - 1/2
Garlic - 4
Chilly powder - 2 tbsp
Rock salt - 4 tbsp
Brown Sugar - 1/2 tsp
Sesame seeds - 1 tsp

Method:

Wash the cucumbers well and trim its edges. Put a cross cut on cucumber leaving the bottom part uncut and intact with at least 1/2 inch uncut.

Take a big vessel, add 4 cups of water and 3 tbsp salt to the water. soak the cucumber for about 30 minutes.

In the mean time to prepare the stuffing for the cucumber, finely chop the carrot and radish into thin strips lengthwise. chop the garlic finely and chop the white onion finely. Mix all the chopped veggies in broad vessel. add in the chopped spring onions. add brown sugar, chilly powder and 1 tbsp of rock salt. mix well with your hand.

Now remove the soaked cucumbers from salt water, stuff the cucumbers with the stuffing made. coat the cucumbers well in the stuffing and arrange in a glass jar or in a air tight container.

Store in fridge. It tastes better the next day after fermenting in refrigerator.

Before Serving, slice the cucumbers into small portions like shown in the pics.

Note:

The actual Kimchi recipe is to add fish sauce and prawns. If you like the taste of soy sauce add it else ignore it.

You need to ferment the kimchi at room temperature for a day. since fermenting changes the taste of kimchi, i refrigerated it and we consumed within 2 days.