Non-Spicy Korean Cucumber Kimchi Anyone Can Make!

fish sauce

🥗Healthier: soy sauce

💰Cheaper: miso

Soy sauce offers a vegetarian alternative while miso is more affordable.

red pepper flakes

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika provides color without heat, while cayenne is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness, while agave is often less expensive.

daikon radish

🥗Healthier: turnip

💰Cheaper: regular radish

Turnips are similar in texture and flavor, while regular radishes are more accessible.

Cut the cabbage into bite-sized pieces and rinse it twice.

Sprinkle 2 tablespoons of salt and mix well, letting it sit for 30 minutes.

Do not rinse the cabbage after adding salt; just drain the water.

Cut the cucumbers in half lengthwise and scoop out the seeds.

Cut cucumbers into 1-inch pieces and sprinkle with 1 tablespoon of salt, letting sit for 10 minutes.

After 10 minutes, do not rinse the cucumbers; just drain the water.

Place the drained cabbage in a large bowl and add the drained cucumbers on top.

Chop the red and yellow bell peppers into small pieces and add them to the bowl.

Chop the green onion into 1-inch pieces.

In a blender, add half an onion, 2 tablespoons of cooked rice, and 2 cups of water and blend well.

Season the broth by adding 1 tablespoon of minced garlic, 1/2 teaspoon of ginger, and 1.5 tablespoons of salt, along with 7 cups of cold water.

Pour in 2 cups of pear juice, or use store-bought pear juice or apple juice as an alternative.

If you want it sweeter, add 1 tablespoon of sugar, which is optional.

Strain the broth and pour it over the prepared vegetables.

Let the kimchi sit at room temperature for one day, then transfer it to the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens