Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, cucumber kimchi. It is one of my favorites food recipes. For mine, I’m gonna make it a 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 well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Cucumber Kimchi is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have cucumber kimchi using 9 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Cucumber Kimchi:
- Get English Cucumber
- Take Salt
- Take carrot
- Make ready garlic minced
- Take ginger grated
- Get Sugar
- Take Fish sauce
- Prepare Honey
- Make ready &1/2 Tablespoon Korean Chili powder
I've made kimchi a couple of times. But this kimchi is the easiest and among the most flavorful I've tried. 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 - Oi Kimchi - Vegan and Gluten Free.
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.
You can allow it to ferment before refrigerating as you would with cabbage kim chi, but. 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. Oi Sobagi (cucumber kimchi) is a delicious kimchi with a refreshing taste and crunchy texture. In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in.
So that is going to wrap it up for this special food cucumber kimchi recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
