Kim Dae-seok's Cucumber White Kimchi

• 6 cucumbers (1 kg)
• 1/2 Asian pear
• 1 onion
• 1/2 handful green onion
• 2 Cheongyang chili peppers
• 1/2 bell pepper
• 7 garlic cloves
• 1 piece ginger
• 40 g pine nuts
• 3 tablespoons cooled rice
• 3 tablespoons salt (for pickling)
• 1/3 tablespoon New Sugar (for pickling)
• 2 tablespoons sea salt (for broth)
• 1 tablespoon raw sugar
• 3.3 L water

Recipe 🍳

Cooking tips 💡

• Pouring boiling hot salt water directly over the cucumbers tightens their texture, keeping them firm and crunchy without becoming soft.
• Avoid using fish sauce or salted shrimp as they can make the broth murky and off-tasting; seasoning only with salt keeps the broth clear and refreshing.
• Blending pine nuts with rice, the highlight of the savory flavor, adds a rich taste and nutrition to the broth, elevating it to a more sophisticated level.

Recommended for 🙋

• ⭐Those looking for a clear, refreshing, and stomach-friendly white kimchi instead of spicy and pungent kimchi.
• ⭐Those who want to make a cool and crunchy cucumber side dish to beat the summer heat.