Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Cucumber Kimchi. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Cucumber Kimchi Recipe. Cucumber kimchi (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea.
You can cook Cucumber Kimchi using 9 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Cucumber Kimchi
Prepare 1 of English Cucumber.
Take 1/2 tablespoon of Salt.
Prepare 1 of carrot.
You need 1 teaspoon of garlic minced.
It’s 1/4 teaspoon of ginger grated.
Make ready 1/2 teaspoon of Sugar.
Make ready 1/2 tablespoon of Fish sauce.
It’s 1/2 tablespoon of Honey.
It’s 1 of &1/2 Tablespoon Korean Chili powder.
The heat, the humidity, the sweat, nicely preheated car in the parking lot.Quick Cucumber Kimchi. this link is to an external site that may or may not meet accessibility guidelines.Cucumber Kimchi - Oi Kimchi - Vegan and Gluten Free.Cucumber Kimchi (오이김치 Oi Kimchi) is the most delicious and refreshing summer Kimchi of all Kimchis.
Cucumber Kimchi step by step
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 cucumber kimchi is the easiest kimchi you can try to make this summer.Crisp, crunchy, spicy and refreshingly delicious!Cucumber Kimchi, easy peasy summer kimchee.
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.This homemade cucumber kimchi recipe is an easy DIY project that results in a perfectly flavored, spicy kimchi.Easy to make and full of healthy, gut-supporting probiotics.Cucumber kimchi tops the body up with beneficial microbes that the modern diet fails to provide.The probiotic properties in kimchi help to keep your gastrointestinal tract properly balanced.
