Hello everybody, it’s me, Connelly, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, cucumber kimchi. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cucumber Kimchi is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Cucumber Kimchi is something which I have loved my whole life. They’re 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 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 it.
The ingredients needed to make Cucumber Kimchi:
- Make ready 1 English Cucumber
- Make ready 1/2 tablespoon Salt
- Make ready 1 carrot
- Get 1 teaspoon garlic minced
- Make ready 1/4 teaspoon ginger grated
- Take 1/2 teaspoon Sugar
- Make ready 1/2 tablespoon Fish sauce
- Take 1/2 tablespoon Honey
- Prepare 1 &1/2 Tablespoon Korean Chili powder
The heat, the humidity, the sweat, nicely preheated car in the parking lot. 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. Cucumber Kimchi (오이김치 Oi Kimchi) is the most delicious and refreshing summer Kimchi of all Kimchis. Cucumber Kimchi (Korean Oi Kimchi 오이김치) - Vegan and Gluten Free.
Step by Step 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 homemade cucumber kimchi recipe is an easy DIY project that results in a perfectly flavored, spicy kimchi. 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. 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.
So that is going to wrap this up for this special food cucumber kimchi recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this webpage in your browser, and share it to your family, friends and colleague. Thank you for reading, I hope this site becomes “the place to be” when it comes to cucumber kimchi cooking. Go on get cooking!
