Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cucumber kimchi. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Cucumber Kimchi is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Cucumber Kimchi is something which I’ve loved my whole life. They are fine and they look wonderful.
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 first prepare a few components. You can cook cucumber kimchi using 9 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Cucumber Kimchi:
- Prepare English Cucumber
- Take Salt
- Take carrot
- Take garlic minced
- Take ginger grated
- Get Sugar
- Take Fish sauce
- Make ready Honey
- Get &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’s going to wrap this up with this exceptional food cucumber kimchi recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
