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In the world of culinary exploration, few dishes exemplify the art of flavor fusion quite like Spicy Hatch Chili Kimchi Cucumber. This innovative recipe combines the time-honored tradition of kimchi with the fresh, crisp qualities of cucumbers and the distinctive heat of Hatch chiles. The result is a vibrant, tangy, and spicy dish that tantalizes the taste buds while offering a refreshing crunch. This delightful recipe is not only a testament to the adaptability of kimchi but also a celebration of the diverse flavors that can be found in contemporary cuisine.

Hatch Chili Kimchi Cucumber

Discover the vibrant flavors of Spicy Hatch Chili Kimchi Cucumber, a delightful fusion of traditional kimchi and fresh cucumbers enhanced with the unique heat of Hatch chiles. This innovative dish not only offers a refreshing crunch but also packs a nutritious punch, rich in probiotics and vitamins. Whether you're a seasoned kimchi lover or new to this culinary staple, this recipe invites you to explore its cultural roots, ingredients, and health benefits that will leave your taste buds craving more.
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Ingredients
  

2 large cucumbers (preferably Persian or English)

4 tablespoons sea salt

1 cup water

4-5 Hatch green chiles (roasted, peeled, and roughly chopped)

4 cloves garlic (finely minced)

1 tablespoon fresh ginger (grated)

2 tablespoons fish sauce (or use a vegan alternative)

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon sugar (or substitute with agave syrup)

1 teaspoon Korean red pepper flakes (gochugaru) – adjust to your spice preference

1 tablespoon rice vinegar

3 green onions (finely chopped)

Instructions
 

Prepare the Cucumbers: Begin by slicing the cucumbers lengthwise into quarters. Next, cut each quarter into bite-sized pieces. Place the cucumber pieces in a large mixing bowl and sprinkle them evenly with sea salt. Gently toss to ensure all pieces are coated, then allow them to rest for 30 minutes to draw out excess moisture.

    Make the Brine: In a small saucepan over low heat, combine the water, fish sauce, soy sauce, sugar, and rice vinegar. Stir gently until the sugar has fully dissolved into the mixture. Remove the saucepan from heat and set it aside to cool.

      Mix the Spices: In a separate mixing bowl, combine the chopped Hatch chiles, minced garlic, grated ginger, gochugaru, and chopped green onions. Stir thoroughly until the ingredients are well blended.

        Combine Everything: After 30 minutes have passed, rinse the cucumbers under cold running water to wash off the excess salt. Drain them well and gently pat them dry using a clean kitchen towel. Add the drained cucumbers to the bowl containing the spice mixture.

          Add the Brine: Carefully pour the cooled brine over the cucumber and spice mixture. Using a large spoon, gently toss everything together, ensuring that the cucumbers are evenly coated with the flavorful mixture.

            Ferment the Mixture: Transfer the combined mixture into a clean airtight glass jar. Press down gently to release any trapped air pockets and make certain the cucumbers are fully submerged in the liquid. Seal the jar tightly and leave it at room temperature for 1 to 2 days to ferment. Once fermentation is complete, transfer the jar to the refrigerator.

              Serve: After a day or two in the fridge, taste your kimchi cucumbers. They can be enjoyed right away for a fresh and crunchy texture or allowed to ferment longer for a deeper flavor. Serve them as a spicy side dish or a zesty topping for rice bowls, tacos, or salads.

                Prep Time, Total Time, Servings: 15 mins | 48 hours (including fermentation) | 4-6 servings

                  Presentation Tips: For an appealing serving, place the kimchi cucumbers in a colorful bowl, sprinkle with additional chopped green onions, and garnish with a few whole Hatch chiles for visual flair.