Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cucumber kimchi. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
cucumber kimchi is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. cucumber kimchi is something that I have loved my whole 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 get started with this particular recipe, we have to first prepare a few ingredients. You can cook cucumber kimchi using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make cucumber kimchi:
- Get ingredient
- Prepare 6 medium cucumber
- Take 1 cup onion leaves
- Make ready 3 tbsp sugar (white)
- Make ready 1 1/4 tbsp ginger (grated)
- Get 1 1/4 tbsp garlic (grated)
- Take 1 tsp sesame seed
- Make ready 1/2 cup fish sauce
- Take 1 pinch of salt (according to taste)
- Get 3 tbsp water
- Prepare 1 small raddish (slice thin strips)
- Get 1 liter hot water(for soaking of cucumber)
- Make ready 1/2 cup red hot pepper flakes or red chilli powder(if not available)
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 Korean cucumber kimchi is an easy pickled cucumber recipe.
Instructions to make cucumber kimchi:
- cut the cucumbers and soak in hot water for 15-20 minutes.
- 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)
- drain the cucumbers and let it stand for 15 minutes to remove extra liquid
- then mix the cucumbers to the sauce and start stuffing them.
- put & arrange in any clean container with cover.
- store in dry cool place for 1 day then put in refrigerator the next day (but you can eat it right away)enjoy! :)
Kimchi, a staple in Korean kitchens, is essentially spicy lacto-fermented cabbage at its most traditional - with chopped, salted. 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. Pickled cucumber is an indispensable and irresistible condiment that can be found in most of our favourite grocery stores. My Cucumber Kimchi Salad recipe is very refreshing, well balance of spicy, sweet and tangy! It is a great side dish for Korean BBQ which I always make when I eat Bulgogi (Recipe Here).
So that is going to wrap this up with this special food cucumber kimchi recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
