By Beyond Kimchee
Stuffing cucumber with kimchi filling keeps the cucumber intact and locks in crispy texture. It also helps the cucumber to ferment slowly creating better tasting kimchi.
The cucumbers suitable for making stuffed cucumber kimchi are... – Korean cucumbers – Kirby cucumbers – English cucumbers
To prepare cucumber, cut through a cucumber in a cross pattern, but leave one end of the cucumber uncut.
Combine water and salt; bring to boil. Pour the boiling salted water over the cucumbers in a mixing bowl.
Put a weight on top of the cucumbers so that they stay immersed in the salt brine. Let them sit for 1 hour, then drain.
Cut Asian chives into 1 to 1 1/2-inch long pieces. If chives are not available, use chopped green onion instead.
Mix chives, carrot, onion, garlic, ginger puree, Korean chili flakes, Korean anchovy sauce, sugar, Korean plum extract (optional), sesame seeds, and water in a mixing bowl.
Stuff the cucumber with the kimchi filling, coating the outside of the cucumber with the filling as well.
Stack the stuffed cucumber kimchi in an airtight container. To ferment, let them sit on the room temperature for 2-3 days. Then store it in the fridge and consume within 2 months.