Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, cucumber kimchi. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
cucumber kimchi is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. cucumber kimchi is something that I’ve loved my whole life.
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 get started with this recipe, we have to prepare a few components. You can cook cucumber kimchi using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make cucumber kimchi:
- Make ready ingredient
- Make ready 6 medium cucumber
- Take 1 cup onion leaves
- Get 3 tbsp sugar (white)
- Prepare 1 1/4 tbsp ginger (grated)
- Make ready 1 1/4 tbsp garlic (grated)
- Make ready 1 tsp sesame seed
- Get 1/2 cup fish sauce
- Make ready 1 pinch of salt (according to taste)
- Take 3 tbsp water
- Take 1 small raddish (slice thin strips)
- Get 1 liter hot water(for soaking of cucumber)
- Make ready 1/2 cup red hot pepper flakes or red chilli powder(if not available)
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 the cucumbers and soak in hot water for 15-20 minutes.
- mix all the remaining ingredients in large bowl (green onion, red hot pepper flakes or chilli powder, sugar, salt, water, fish sauce, salt, sesame seeds, raddish)
- drain the cucumbers and let it stand for 15 minutes to remove extra liquid
- then mix the cucumbers to the sauce and start stuffing them.
- put & arrange in any clean container with cover.
- store in dry cool place for 1 day then put in refrigerator the next day (but you can eat it right away)enjoy! :)
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’s going to wrap this up for this exceptional food cucumber kimchi recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
