Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, cucumber kimchi. It is one of my favorites food recipes. For mine, I will 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 popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Cucumber Kimchi is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to 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 1 English Cucumber
- Make ready 1/2 tablespoon Salt
- Get 1 carrot
- Prepare 1 teaspoon garlic minced
- Get 1/4 teaspoon ginger grated
- Take 1/2 teaspoon Sugar
- Get 1/2 tablespoon Fish sauce
- Get 1/2 tablespoon Honey
- Get 1 &1/2 Tablespoon Korean Chili powder
Cucumber Kimchi - Oi Kimchi - Vegan and Gluten Free. 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. Chinese Smashed Cucumber Salad Recipe & Video.
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. Pickled cucumber is an indispensable and irresistible condiment that can be found in most of our favourite grocery stores. Toss together cucumbers and salt in a medium bowl. Combine oil, basil, gochujang, ginger, garlic, sugar, and fish. Oi Sobagi (cucumber kimchi) is a delicious kimchi with a refreshing taste and crunchy texture.
So that’s going to wrap this up with this exceptional food cucumber kimchi recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
