Old Cucumber / 老黃瓜 lǎo huáng guā / 노각 nogak : History and Uses

We have been harvesting lots of these beautiful old cucumbers recently, and we have received a few questions about how to use them and why they are called “old” cucumbers. First things first, old cucumbers are not old! They are a variety of cucumber that is able to mature on the vine, turning the skin into an orange/brown color. They are perfectly edible, and in fact, they are considered a delicacy in many parts of Asia!  

Culturally Significant Uses

Nepal

Old cucumbers are native to the Himalayan mountain region of Nepal and India. In Nepal, they are enjoyed in a variety of dishes, including the fermented pickle, khalpi ko achaar. Khalpi ko achaar is made by sun-drying old cucumbers until wilted and pickling it in a mixture of spices and peppers. The pickle is commonly made in Nepali households, and it is also eaten as a festival food for Dashain and Tihar. The fermented pickle is high in probiotics, and it is said to help with digestion.

Korea

In Korea, old cucumbers are known as nogak (노각). They can be salt-preserved, resulting in a flavor similar to pickled-watermelon rind. They can also be served as nogak muchim, or old cucumber salad. Nogak muchim can be made by removing excess water from the cucumbers with salt and tossing it in a dressing of gochugaru flakes, scallions, garlic, sesame seeds, sesame oil, vinegar, salt, and sugar. Finally, in Korean temple cooking, it is common to see pan-fried old cucumbers. We’ve been able to find a few old cucumber recipes on Youtube in Korean, and their captions can be auto-translated into English (see here, here, and here).

Southern China

In traditional Chinese medicine (TCM), it is believed that old cucumbers have “yin,” or “cooling,” properties. The cooling properties of old cucumbers are perfect for hot summer days, but according to TCM, they should be avoided for pregnant or menstruating women. The cucumber is also claimed to have anti-aging properties and help with sore throats and coughs. The slow-cooked old cucumber soup Lao Huang Gua Tang (老黄瓜汤) is a popular Cantonese home remedy. The soup often contains pork bone, dried scallops, dried oysters, dates, goji berries, and de-seeded old cucumbers with the skin on. 

Storage

Old cucumbers will last up to one month in the fridge. They may be stored for even longer if they are kept in a cool area with good ventilation. We’d love to know what you make with your old cucumbers! Let us know in the comments or tag us in an Instagram post! Happy cooking!