This Man's Cook Cucumber Water Kimchi

• white cucumber 4 pieces
• small napa cabbage 300g
• green onion (or scallion) 80g
• red chili pepper 3 pieces
• sea salt (or flower salt) 4 tablespoons
• onion 1/2 piece
• green chili pepper 3 pieces
• ginger 5g
• garlic 80g
• cold rice 3 tablespoons
• pear 1 piece
• fine salt 2.5 tablespoons
• squid sauce (or anchovy sauce) 4 tablespoons
• plum syrup 5 tablespoons
• water about 4.3L

Recipe 🍳

Cooking tips 💡

• Blanching cucumbers in boiling saltwater inhibits the enzymes that cause softening, preserving their crisp texture even after long storage.
• No need to separately cook glutinous rice paste—adding 3 tablespoons of cold rice to the blender helps feed beneficial bacteria, enhancing the fermentation and flavor development.
• For best results, let the finished cucumber water kimchi rest at room temperature for one day, then refrigerate for two additional days. This enhances its refreshing quality and effectively cuts through greasiness in rich dishes.