Cucumber Kimchi. 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.

I am proud to present the "Cucumber Kimchee", the kimchi of summer in Korea. This cool and crunch kimchi is sure to please your lost appetite in this hot season. They are so easy to make. Cucumber Kimchi most diverse and have ideal sense that unique. Several kinds of Cucumber Kimchi recipes are also enough simple to process and do not take long. Though not everyone likes Cucumber Kimchi food, nowadays few people are getting attached and like the various Cucumber Kimchi foods on hand. This can be seen from the number of restaurants that prepare Cucumber Kimchi as one of the dishes. You can have Cucumber Kimchi using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cucumber Kimchi

1. Prepare of For the veg:.
2. Prepare 4 pounds of pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces.
3. Prepare 1 bunch of green onions, washed, roots trimmed, and cut into 2 inch segments.
4. You need 1/4 cup of + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt).
5. You need of For the paste:.
6. Prepare 1/4 cup of minced garlic (about 5 or 6 large cloves).
7. It's 1/4 cup of minced fresh ginger root (about a 2" segment).
8. You need 1/3 cup of crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance.
9. Prepare of If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup.
10. It's 1/4 cup of steamed white rice, lightly packed (If rice is stale microwave in a bowl with 2 Tbsp of water for 60 seconds.).
11. Prepare 1/4 cup of fish sauce (like Tiparos or Three Crabs).
12. You need 1/4 cup of sugar.
13. It's 1/4 cup of water for blending.
14. Prepare 1/3 cup of water for getting the remaining seasoning off the bowl and making additional brine.

Quick Cucumber Kimchi. this link is to an external site that may or may not meet accessibility guidelines. This cucumber kimchi is the easiest kimchi you can try to make this summer. Crisp, crunchy, spicy and refreshingly delicious! 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 instructions

1. In a large stainless steel or mixing bowl, toss the cucumbers, green onion and salt together. Make sure to thoroughly incorporate the salt throughout the cucumber. In 20 to 30 minutes, you should start to see the cucumber release water. Let the cucumber sit for about 2 hours, tossing and redistributing every 30 minutes to ensure even brining..
2. After 2 hours, rinse the cucumber with enough water to cover by 4 inches and swishing the cucumber in the water 7 or 8 times. Remove the cucumber into a strainer and let the excess water drain while you prepare the paste..
3. Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cucumber..
4. Get into the bowl with your hands and mix that paste into the cucumber until all the pieces are evenly and thoroughly coated..
5. Pack your kimchi into a bottle or other tight-lidded container (This time I repurposed a half gallon kimchi jar) and use the last 1/3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 1 to 2 inches of headspace at the top to allow for expansion as fermentation takes place..
6. Your cucumber kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.).
7. This is the kimchi after about 3 days of fermentation..

This homemade cucumber kimchi recipe is an easy DIY project that results in a perfectly flavored, spicy kimchi. Cucumber kimchi that is fast, easy, and tasty. This Korean cucumber kimchi is an easy pickled cucumber recipe. While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions. Toss together cucumbers and salt in a medium bowl.

Got ingredients for production Cucumber Kimchi recipes is also not difficult. You can easily get the main ingredients at the nearest supermarket and even on the market. There are much types of Cucumber Kimchi that are easy and fast to process into delicious dishes. You can constantly practice this Cucumber Kimchi recipe at home, and can serve it to your children and extended family. If you want to cook other foods on our website, we supply sundry types of food recipes which are of course very delicious and enjoyable to enjoy, please try their.