Kimchi Cucumber Recipe With Chives

This traditional Kimchi Cucumber Recipe is a perfect compliment to a main course such as grilled fish, roasted chicken, or topped on salads.

| October 3, 2013

Offering 60 incredible recipes, Lauryn Chun’s The Kimchi Cookbook (Ten Cent Press, 2013), follows traditional kimchi-making seasons and focuses on the produce at its peak. Chun explores a wide variety of flavors and techniques for this live-culture food. In this excerpt from “Spring/Summer Kimchi”, readers are shown the techniques for preparing this delicious Kimchi Cucumber Recipe with Chives.

Buy this book from the MOTHER EARTH NEWS store: The Kimchi Cookbook.

Kimchi Cucumber Recipe with Chives (Oyi Buchu Gutjori)

Preparation Time: 20 minutes
Brining Time: 5 to 7 minutes
Fermentation: Ready to eat
Makes 5 cups


8 Kirby, 10 Persian, or 2 large Japanese or English cucumbers, unpeeled
2 tablespoons kosher salt (preferably Diamond Crystal)
2 tablespoons Korean chili pepper flakes (gochugaru)
2 teaspoons anchovy sauce (optional)
1 1/2 teaspoons sugar
1/4 cup Korean or regular chives, cut into 2-inch pieces
2 tablespoons thinly sliced onion


Kevin Haendiges
10/8/2013 7:39:35 AM

Since it isn't fermented it's not true kimchi, but it still sounds tasty.

10/5/2013 8:27:20 AM

my Aunty Claire got an awesome 9 month old Cadillac ELR Coupe just by some part-time working online at home. . .......:>

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