Ingredients:

  • 5 Kirby cucumbers

  • Salt as needed
  • 1 carrot, shredded
  • 1 cup fish sauce
  • 1 cup gochujang (Korean red pepper paste)

  • 1/2 cup shrimp paste

  • 1/2 cup sliced scallions

  • 1/2 cup sliced garlic chives

  • 1/4 cup gochugaru (Korean dried pepper flakes)
  • 1/4 cup grated garlic

  • 1/4 cup grated ginger
  • 1 1/2 teaspoons sugar

This recipe contains: Shellfish

Recipe notes: Kirby cucumbers are short, light to dark green cucumbers covered in tiny bumps, with thin skin and a high flesh-to-seed ratio—perfect for quick pickling. If you can’t find any Kirby cucumbers, substitute another pickling variety such as the National Pickling cucumber or the Boston Pickling cucumber.

RECIPE

Kirby Kimchi

Joe Isidori

Southfork Kitchen Bridgehampton, NY

Give your meals some bracing heat with this easy-to-make condiment. We love it with Joe Isidori’s Korean-style clams.

Yield: 1 quart

Method:

Slice the Kirby cucumbers in half lengthwise. Season generously with salt and let stand for an hour.



Combine the cucumbers with the shredded carrot in an airtight container. In a large mixing bowl, mix together the fish sauce, gochujang, shrimp paste, scallions, chives, gochugaru, garlic, ginger, and sugar until well combined. Pour the mixture over the cucumbers. Mix everything together and store in a cool, dry place for to 2 to 3 days. Refrigerate and use as needed.