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

  • Quick Cucumber and Chive Kimchi is a fresh and exciting option for your dinner table.
    Photo courtesy Ten Speed Publishing.
  • “The Kimchi Cookbook” offers sixty recipes and DIY methods to make your own kimchi.
    Cover courtesy Ten Speed Press

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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