Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, cucumber kimchi. One of my favorites. This time, I will make it a little 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 popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Cucumber Kimchi is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to 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 1 English Cucumber
- Prepare 1/2 tablespoon Salt
- Prepare 1 carrot
- Prepare 1 teaspoon garlic minced
- Take 1/4 teaspoon ginger grated
- Make ready 1/2 teaspoon Sugar
- Prepare 1/2 tablespoon Fish sauce
- Get 1/2 tablespoon Honey
- Make ready 1 &1/2 Tablespoon Korean Chili powder
Cucumber Kimchi (오이김치 Oi Kimchi) is the most delicious and refreshing summer Kimchi of all Kimchis. 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. Easy to make and full of healthy, gut-supporting probiotics. Oi Sobagi (cucumber kimchi) is a delicious kimchi with a refreshing taste and crunchy texture.
Instructions 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.
In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in. Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles and other flavorings and letting them ferment for days. Chinese Smashed Cucumber Salad Recipe & Video. 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.
So that’s going to wrap it up with this special food cucumber kimchi recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
