Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cucumber kimchi. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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.
Cucumber Kimchi is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Cucumber Kimchi is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. 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
- Make ready 1/2 tablespoon Salt
- Take 1 carrot
- Get 1 teaspoon garlic minced
- Take 1/4 teaspoon ginger grated
- Get 1/2 teaspoon Sugar
- Get 1/2 tablespoon Fish sauce
- Take 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.
Steps 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 is going to wrap this up for this special food cucumber kimchi recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
