Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, cucumber kimchi. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Cucumber Kimchi is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Cucumber Kimchi is something that I have 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 begin with this particular recipe, we must prepare a few components. You can have cucumber kimchi using 9 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Cucumber Kimchi:
- Get 1 English Cucumber
- Make ready 1/2 tablespoon Salt
- Take 1 carrot
- Prepare 1 teaspoon garlic minced
- Prepare 1/4 teaspoon ginger grated
- Prepare 1/2 teaspoon Sugar
- Prepare 1/2 tablespoon Fish sauce
- Make ready 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. Easy to make and full of healthy, gut-supporting probiotics. Chinese Smashed Cucumber Salad Recipe & Video.
Steps 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.
Pickled cucumber is an indispensable and irresistible condiment that can be found in most of our favourite grocery stores. You can allow it to ferment before refrigerating as you would with cabbage kim chi, but. Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles and other flavorings and letting Bill Kim marinates these cucumbers for just two hours, so they're still crisp. The first kimchi I ever fell in love with, though, was oi sobaegi kimchi, or stuffed cucumber kimchi. Oi kimchi is for summer, when cucumbers are at their peak in gardens and markets.
So that is going to wrap this up with this exceptional food cucumber kimchi recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
