Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, cucumber kimchi. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look 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 foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Cucumber Kimchi is something which I have loved my entire life.
To begin with this recipe, we have to first 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:
- Get 1 English Cucumber
- Get 1/2 tablespoon Salt
- Take 1 carrot
- Get 1 teaspoon garlic minced
- Make ready 1/4 teaspoon ginger grated
- Make ready 1/2 teaspoon Sugar
- Get 1/2 tablespoon Fish sauce
- Prepare 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 is going to wrap this up with this exceptional food cucumber kimchi recipe. Thanks so much for reading. I’m confident 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!
