Songsoo’s Summer Cucumber Quick Kimchi

Songsoo’s Summer Cucumber Quick Kimchi
 
Songsoo Kim is one of Super 8’s most valuable assets. Previously in the kitchen at Kiln, then a fully-fledged member of the Flourish farm team, there are few who understand and champion the magic of the chef-farmer partnership like she does. For the past three years, as head of sourcing and development, her quest for the best has ensured the kitchens of Mountain, Brat, Brat Climpson’s Arch, Kiln and Smoking Goat are filled with better and more sustainable produce than you’d find anywhere. 


Ingredients
1kg cucumbers
3 tbsp coarse sea salt, less if using fine salt
100g garlic chives or spring onions
1 medium onion
 
Seasonings
4 tbsp gochugaru (Korean red chili pepper flakes)
2 tbsp fish sauce
1 tbsp Korean salted shrimp (or use more fish sauce if you cannot find in your local Asian supermarket)
1 tbsp minced garlic
1/2 tsp grated ginger
2 tsp sugar or your favourite sugar substitute (I use a fermented fruit sugar syrup where I’ve kept unripe/second plums in a 1:1.5 fruit to sugar ratio to ferment for over 6 months)
1 tsp roasted sesame seeds (optional)
 
Method
 
Cut the cucumbers in half lengthwise. Cut each one in half again lengthwise. Then cut the cucumber quarters into about 4-5cm long pieces. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes to draw out the water.
 
Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.
 
Cut the garlic chives into 4-5cm long pieces. Thinly slice the onions thinly into half moons.
 
Add the onions and garlic chives along with all the remaining ingredients to the salted cucumbers. Toss everything until the cucumbers are well coated with the seasoning. The cucumbers will look dry at this point, but will release moisture as they absorb the seasonings.
 
You can start eating this kimchi on the same day. If you like it ripe, leave it out at room temperature for a few hours to overnight to expedite the fermentation process. Then, refrigerate.