Cucumber Kimchi Recipe

Categories: Recipes

Cucumber Kimchi Recipe

Cucumber Kimchi

Cucumber Kimchi. Place in a medium bowl and mix thoroughly with salt. While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea's national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic. This is just like the Korean Cucumber Kimchi we enjoyed in Seoul.

Ingredients

Prepare 1 of English Cucumber
You need 1/2 tablespoon of Salt
Prepare 1 of carrot
You need 1 teaspoon of garlic minced
It’s 1/4 teaspoon of ginger grated
You need 1/2 teaspoon of Sugar
Prepare 1/2 tablespoon of Fish sauce
You need 1/2 tablespoon of Honey
Prepare 1 of &1/2 Tablespoon Korean Chili powder

Steps

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..

Place bags on cucumbers; seal lid. Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea. My mom used to make either a quick cucumber kimchi (as seen above) or stuffed cucumber kimchi (oi sobagi, 오이 소박이) every summer. You might be wondering how these two kimchi are different? Essentially, both of them are cucumber kimchi.

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