Recipe: Perfect cucumber kimchi

cucumber kimchi. Place in a medium bowl and mix thoroughly with salt. Place cucumber pieces in a bowl, add salt, and mix until coated. Place the cucumbers in a medium-size bowl, then sprinkle with the salt.

While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea's national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic. Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles and other flavorings and letting them ferment for days. Bill Kim marinates these cucumbers for just two. You can cook cucumber kimchi using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of cucumber kimchi

1. You need of ingredient.
2. It's 6 medium of cucumber.
3. It's 1 cup of onion leaves.
4. You need 3 tbsp of sugar (white).
5. Prepare 1 1/4 tbsp of ginger (grated).
6. You need 1 1/4 tbsp of garlic (grated).
7. You need 1 tsp of sesame seed.
8. Prepare 1/2 cup of fish sauce.
9. You need 1 pinch of of salt (according to taste).
10. You need 3 tbsp of water.
11. You need 1 small of raddish (slice thin strips).
12. You need 1 liter of hot water(for soaking of cucumber).
13. Prepare 1/2 cup of red hot pepper flakes or red chilli powder(if not available).

Place cucumber mixture in a mason jar. Place inside a second ziplock bag, and seal. Place bags on cucumbers; seal lid. Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea.

cucumber kimchi step by step

1. cut the cucumbers and soak in hot water for 15-20 minutes..
2. mix all the remaining ingredients in large bowl (green onion, red hot pepper flakes or chilli powder, sugar, salt, water, fish sauce, salt, sesame seeds, raddish).
3. drain the cucumbers and let it stand for 15 minutes to remove extra liquid.
4. then mix the cucumbers to the sauce and start stuffing them..
5. put & arrange in any clean container with cover..
6. store in dry cool place for 1 day then put in refrigerator the next day (but you can eat it right away)enjoy! :).

My mom used to make either a quick cucumber kimchi (as seen above) or stuffed cucumber kimchi (oi sobagi, 오이 소박이) every summer. You might be wondering how these two kimchi are different? Essentially, both of them are cucumber kimchi. As mentioned in the stuffed cucumber kimchi recipe, use Korean cucumbers if available. Otherwise, use a thin-skinned variety with crisp flesh and small seeds such as Kirby, Persian, Japanese, or English cucumbers.