Kimchi-Cucumber Relish from ‘Oysters’

This week, we’re spotlighting recipes from Oysters: Recipes that Bring Home a Taste of the Sea by Cynthia Nims (Sasquatch Books), a Seattle-based cookbook author. Try making the recipe at home and let us know what you think!

Photo: Jim Henkens

By Cynthia Nims

Makes 1 cup, enough for about 4 dozen half-shell oysters

Kimchi — traditional Korean fermented vegetables, often cabbage — brings bold, spicy flavor to whatever context in which it’s served. Its character is tempered a bit with a bright, crisp complement from cucumber. If you’re a big fan of kimchi, feel free to amend the proportions, using a half cup each of the cucumber and kimchi. As is, this offers a milder kimchi flavor that most oyster slurpers should enjoy. 

¾ cup peeled and seeded finely chopped cucumber
¼ cup finely chopped kimchi
1 teaspoon unseasoned rice vinegar, plus more to taste
¼ teaspoon soy sauce, plus more to taste (optional)

In a small bowl, stir together the cucumber, kimchi, rice vinegar, and soy sauce. Taste for seasoning, adding a bit more vinegar or soy sauce to taste. Let the relish sit for about 30 minutes, stirring occasionally, to allow the flavors to blend.

Transfer the relish to a small ramekin or other small serving dish and refrigerate until ready to serve, up to 1 hour.

Reprinted with permission from Oysters: Recipes that Bring Home a Taste of the Sea 

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