Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, cucumber kimchi. One of my favorites food recipes. This time, I am going to make it a little bit unique. 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 recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Cucumber Kimchi is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have cucumber kimchi using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cucumber Kimchi:

1. Make ready For the veg:
2. Prepare 4 pounds pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces
3. Take 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
4. Make ready 1/4 cup + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt)
5. Get For the paste:
6. Make ready 1/4 cup minced garlic (about 5 or 6 large cloves)
7. Make ready 1/4 cup minced fresh ginger root (about a 2" segment)
8. Get 1/3 cup crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance
9. Take If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup
10. Make ready 1/4 cup steamed white rice, lightly packed (If rice is stale microwave in a bowl with 2 Tbsp of water for 60 seconds.)
11. Make ready 1/4 cup fish sauce (like Tiparos or Three Crabs)
12. Take 1/4 cup sugar
13. Take 1/4 cup water for blending
14. Take 1/3 cup water for getting the remaining seasoning off the bowl and making additional brine

Cucumber Kimchi (Korean Oi Kimchi 오이김치) - Vegan and Gluten Free. This homemade cucumber kimchi recipe is an easy DIY project that results in a perfectly flavored, spicy kimchi. 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. This Korean cucumber kimchi is an easy pickled cucumber recipe.

Steps to make Cucumber Kimchi:

1. In a large stainless steel or mixing bowl, toss the cucumbers, green onion and salt together. Make sure to thoroughly incorporate the salt throughout the cucumber. In 20 to 30 minutes, you should start to see the cucumber release water. Let the cucumber sit for about 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
2. After 2 hours, rinse the cucumber with enough water to cover by 4 inches and swishing the cucumber in the water 7 or 8 times. Remove the cucumber into a strainer and let the excess water drain while you prepare the paste.
3. Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cucumber.
4. Get into the bowl with your hands and mix that paste into the cucumber until all the pieces are evenly and thoroughly coated.
5. Pack your kimchi into a bottle or other tight-lidded container (This time I repurposed a half gallon kimchi jar) and use the last 1/3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 1 to 2 inches of headspace at the top to allow for expansion as fermentation takes place.
6. Your cucumber kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.)
7. This is the kimchi after about 3 days of fermentation.

Kimchi, a staple in Korean kitchens, is essentially spicy lacto-fermented cabbage at its most traditional - with chopped, salted. Quick Cucumber Kimchi. this link is to an external site that may or may not meet accessibility guidelines. My Cucumber Kimchi Salad recipe is very refreshing, well balance of spicy, sweet and tangy! It is a great side dish for Korean BBQ which I always make when I eat Bulgogi (Recipe Here). You can allow it to ferment before refrigerating as you would with cabbage kim chi, but.

So that is going to wrap this up for this special food cucumber kimchi recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!