How to Make Kimchi Cucumber
How to Make Kimchi Cucumber
CUCUMBER KIMCHI (OI KIMCHI)
Korean cucumber kimchi recipe
Ingredients
MAIN
- 3 Lebanese cucumbers (450 g / 1 pound), other cucumber suitable for pickling is ok to use, rinsed
- 1 Tbsp coarse sea salt
- 50 g carrots (1.7 ounces), julienned (optional)
- 20 g garlic chives or chives (0.7 ounces), chopped in same length as the cucumber (optional)
KIMCHI SAUCE (MIX THESE WELL IN A BOWL)
- 2 Tbsp gochugaru (korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp grated red apple or asian pear
- 1 Tbsp honey or sugar
- 1/2 Tbsp Korean salted shrimps , minced (if you don’t have this add more fish sauce below)
- 1/2 tsp Korean fish sauce
- 1/2 tsp minced ginger
Instructions
- Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
- Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
- Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.
