Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, cucumber kimchi. It is one of my favorites. 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 (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste.
Cucumber Kimchi is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Cucumber Kimchi is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook cucumber kimchi using 9 ingredients and 12 steps. Here is how you can achieve that.
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The ingredients needed to make Cucumber Kimchi:
- Get 1 English Cucumber
- Prepare 1/2 tablespoon Salt
- Prepare 1 carrot
- Get 1 teaspoon garlic minced
- Make ready 1/4 teaspoon ginger grated
- Get 1/2 teaspoon Sugar
- Get 1/2 tablespoon Fish sauce
- Make ready 1/2 tablespoon Honey
- Make ready 1 &1/2 Tablespoon Korean Chili powder
The heat, the humidity, the sweat, nicely preheated car in the parking lot. Quick Cucumber Kimchi. this link is to an external site that may or may not meet accessibility guidelines. 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. Oi Sobagi (cucumber kimchi) is a delicious kimchi with a refreshing taste and crunchy texture.
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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.
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. 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. This homemade cucumber kimchi recipe is an easy DIY project that results in a perfectly flavored, spicy kimchi. Cucumber Kimchi - Oi Kimchi - Vegan and Gluten Free.
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