Recipe: Cucumber kimchi

Starring farm-fresh cukes, this Asian-inspired side dish will transform any meal
Cath Muscat

In episode 16 (part 1) of Cooks Co-op, chef Martin Boetz visits Gerry Harvey’s cucumber growing facility. This impressive greenhouse in NSW produces a whopping 65 million cukes a year – supplying supermarkets and greengrocers around the country. In part 2, Marty whips up a fast, fresh and fabulous kimchi to showcase the delicious cucumbers from Gerry’s farm. Here’s the recipe for you to make and enjoy at home.




Cut cucumbers in half lengthways. Cut halves into 1cm thick spears and place in a colander. Add ¼ teaspoon of the salt and 2 teaspoons of the sugar and toss until combined. Stand for 10 minutes.


In a large bowl, put in the remaining salt and sugar. Add chilli flakes, ginger, garlic, fish sauce, soy sauce and dried shrimp and stir to combine. Set aside.


Cut carrot and green onion into 5cm lengths. Thinly slice each piece of carrot lengthways. Stack slices and cut into matchsticks. Cut green onion into long thin julienne strips. Add carrot, green onion, small onion and cucumber to bowl with fish sauce mixture and stir until combined. Let stand for 15 minutes, turning once or twice.


Arrange cucumber in a shallow dish, spooning the shredded vegetable mixture, aromatics and liquid on top. Garnish with extra shrimp. Store any leftovers in a glass jar in the fridge for up to 3 days.

Tip: Korean chilli flakes and dried shrimp are available from Asian supermarkets.

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