Goomba wrote:
>
> Does anyone have a good recipe/method for making cucumber kimchi?
> I've only attempted it once and felt it was lacking something, but can't
> say what? Also I want to make sure it doesn't get watery as it never is
> when I have eaten it at restaurants. So I think the method is important.
> The stuff I like is hot yet a touch of sweet also.

Try this one:

Kimchi (From 'Korean Home Cooking') paraphrased

1 napa cabbage
2 c kosher or sea salt
2 c water or beef stock
3 oz daikon/white radish/mooli
3 oz spring/salad onions
4 oz Asian pear/nashi
1 whole bulb garlic
1 small piece fresh ginger, peeled
1/2 c fermented or dried shrimp
large pinch of shredded red chile (like Thai chile)
2 tbs sugar
water

(There are more ingredients but a Korean acquaintance said the above
version was more like a homemade version.)

Cut cabbage in half lengthwise. Mix salt and stock/water in a large
bowl. Add cabbage and soake 6--12 hours depending on room temp. Drain
and rinse cabbage briefly.

Cut the daikon in thin slices. Cut the spring onions in 1-inch strips.
Peel, core and slice the nashi/pear into thin slices. Crush the garlic
and ginger together. Mix the seasoning ingredients, including the
shrimp,red chile and sugar, in a bowl.

Separate the cabbage leaves gently and layer in a glass or ceramic bowl
(or a kimchi container) with the seasoning mix. Add a little water if
needed. Top with a large cabbage leaf or plastic wrap and a lid of some
sort. (Have often used a boiled large glass jar that previously held
pickles.) Leave in a cool place for a few days. (It should smell
fermented.) Store the finished product in the fridge.