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Kimchi, a staple in Korean cuisine, has transcended its traditional roots and become a popular addition to a variety of dishes around the world. Known for its bold flavors and probiotic benefits, kimchi is versatile, finding its way into tacos, sandwiches, and even salads. While traditional recipes often feature cabbage or radishes, the world of kimchi is expansive, allowing for creative adaptations that cater to different tastes and textures. One such adaptation is the Spicy Hatch Chili Kimchi Cucumber, which brings a refreshing twist to the classic dish while maintaining its signature heat and depth of flavor.

Hatch Chili Kimchi Cucumber

Discover the delicious fusion of flavors in Spicy Hatch Chili Kimchi Cucumbers! This refreshing take on traditional kimchi features crisp cucumbers and roasted Hatch chiles for a perfect balance of spice and tang. Packed with probiotics and nutrients, this vibrant dish not only elevates your meals but also supports gut health. Perfect as a side or condiment, these kimchi cucumbers offer a crunchy and zesty kick that will delight your taste buds. Try making your own for a fun culinary adventure!
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Ingredients
  

2 large cucumbers (preferably Persian or English)

4 tablespoons sea salt

1 cup water

4-5 Hatch green chiles (roasted, peeled, and chopped)

4 cloves garlic (minced)

1 tablespoon ginger (grated)

2 tablespoons fish sauce (or vegan alternative)

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon sugar (or agave syrup)

1 teaspoon Korean red pepper flakes (gochugaru) – adjust to taste

1 tablespoon rice vinegar

3 green onions (chopped)

Instructions
 

Prepare the Cucumbers: Slice cucumbers into quarters lengthwise, then cut each quarter into bite-sized pieces. Place the cucumber pieces in a large bowl and sprinkle them with sea salt. Toss gently to coat, then let them sit for 30 minutes to draw out excess moisture.

    Make the Brine: In a small saucepan, combine water, fish sauce, soy sauce, sugar, and rice vinegar. Heat gently until the sugar dissolves. Remove from heat and let it cool.

      Mix the Spices: In a mixing bowl, combine the chopped Hatch chiles, minced garlic, grated ginger, gochugaru, and chopped green onions. Mix well.

        Combine Everything: After 30 minutes, rinse the cucumbers under cold water to remove excess salt. Drain and pat them dry with a clean kitchen towel. Add the drained cucumbers to the bowl with the spice mixture.

          Add the Brine: Pour the cooled brine over the cucumber and spice mixture. Gently toss everything together, ensuring the cucumbers are well-coated with the mixture.

            Ferment the Mixture: Transfer the mixture to a clean airtight glass jar. Press down to eliminate air pockets and ensure the cucumbers are submerged in the liquid. Seal the jar and leave it at room temperature for 1-2 days for fermentation, then transfer it to the refrigerator.

              Serve: Taste the kimchi cucumbers after a day or two in the fridge. They can be enjoyed immediately for a fresh crunch or allowed to ferment longer for a stronger flavor. Serve as a spicy side dish or topping for rice bowls and tacos.

                Prep Time, Total Time, Servings: 15 mins | 48 hours (includes fermentation) | 4-6 servings