Ttukdak Hyung's Stuffed Cucumber Kimchi

Cooking tips 💡

• To ensure the cucumbers remain crisp until the end without becoming mushy, they must be pickled in boiling hot saltwater.
• When making kimchi fillings, using coarse sea salt instead of fine salt brings out a refreshing and clean umami flavor without any bitterness.
• The stuffed cucumber kimchi can be eaten immediately for a crisp texture, but for an even better taste, let it ferment at room temperature for 4-6 hours, then refrigerate for another day. It's fantastic paired with Jjajangmyeon (black bean noodles).

Recommended for 🙋

• ⭐Beginners who find making kimchi complicated and troublesome and hesitate to try it.
• ⭐Those who want to soothe their lost appetite in spring and summer with a subtle aroma and a crisp, refreshing texture.
• ⭐Those who need a sweet and spicy, crisp homemade kimchi to accompany Jjajangmyeon, ramen, or greasy meat dishes.