Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, cucumber kimchi. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cucumber Kimchi is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Cucumber Kimchi is something which I’ve loved my entire life.
Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea. Essentially, both of them are cucumber kimchi. But one kimchi is serve with stuffed vegetables inside and the other one.
To begin with this particular recipe, we have to prepare a few components. You can have cucumber kimchi using 9 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Cucumber Kimchi:
- Prepare 1 English Cucumber
- Prepare 1/2 tablespoon Salt
- Make ready 1 carrot
- Make ready 1 teaspoon garlic minced
- Take 1/4 teaspoon ginger grated
- Make ready 1/2 teaspoon Sugar
- Prepare 1/2 tablespoon Fish sauce
- Get 1/2 tablespoon Honey
- Get 1 &1/2 Tablespoon Korean Chili powder
Reviews for: Photos of Quick Cucumber Kimchi. Quick Cucumber Kimchi. this link is to an external site that may or may not meet accessibility guidelines. Place cucumber pieces in a bowl. This quick cucumber kimchi recipe is much more pungent and spicy than its Japanese counterpart (e.g., pickled daikon) and because of that, contains higher levels of nutrients and vitamins.
Instructions to make Cucumber Kimchi:
- Cut off both ends of the cucumber. Divide the cucumber into 4 pieces, then cross-cut each piece. Remove the centre (the seeds) of the cucumber if it is watery and slimy. Then cut the cucumbers into sticks. You should end up with 5-6cm long cucumber sticks.
- Put the cucumber into a large bowl then scatter the salt around on top. Gently mix them so that the salt spreads evenly.
- Put the cucumbers in a strainer to drain excess water. Set it aside for 20 minutes.
- Julienne the carrots. If you have a vegetable slicer, it would be fast and easy.
- Mince the garlic as small as possible.
- Grate the ginger.
- Put the carrots, garlic and the ginger into a food bag.
- Then, put the sugar, fish sauce, honey and the chilli powder into the same food bag.
- Check that the cucumbers are slightly salted (but not too much). If it is too salty, give the cucumbers a quick rinse. If you can’t taste the salt at all, add a bit more salt.
- Put the cucumbers into the same food bag and mix well.
- Leave for 20 minutes or more at room temperature, and then the Oi Kimchi’s ready to eat!
- Then keep it in the fridge.
This Korean cucumber kimchi is an easy pickled cucumber recipe. Kimchi, a staple in Korean kitchens, is essentially spicy lacto-fermented cabbage at its most traditional - with chopped, salted. The first kimchi I ever fell in love with, though, was oi sobaegi kimchi, or stuffed cucumber kimchi. Oi kimchi is for summer, when cucumbers are at their peak in gardens and markets. My Cucumber Kimchi Salad recipe is very refreshing, well balance of spicy, sweet and tangy!
So that’s going to wrap it up with this special food cucumber kimchi recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
