Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, cucumber kimchi. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Place in a medium bowl and mix thoroughly with salt. 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?
Cucumber Kimchi is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Cucumber Kimchi is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have cucumber kimchi using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Cucumber Kimchi:
- Make ready For the veg:
- Make ready 4 pounds pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces
- Make ready 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
- Get 1/4 cup + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt)
- Prepare For the paste:
- Take 1/4 cup minced garlic (about 5 or 6 large cloves)
- Get 1/4 cup minced fresh ginger root (about a 2" segment)
- Take 1/3 cup crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance
- Prepare If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup
- 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.)
- Make ready 1/4 cup fish sauce (like Tiparos or Three Crabs)
- Get 1/4 cup sugar
- Make ready 1/4 cup water for blending
- Prepare 1/3 cup water for getting the remaining seasoning off the bowl and making additional brine
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. 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 season. However, you can enjoy it for any meals at any time of the year.
Steps to make Cucumber Kimchi:
- 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.
- 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.
- 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.
- Get into the bowl with your hands and mix that paste into the cucumber until all the pieces are evenly and thoroughly coated.
- 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.
- 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.)
- This is the kimchi after about 3 days of fermentation.
In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in season. However, you can enjoy it for any meals at any time of the year. As such, it's an excellent alternative to the stuffed cucumber kimchi, oi sobagi (오이 소박이), if you don't want to bother stuffing the cucumbers. Because the cucumbers are cut similar to cubes, this cucumber kimchi is also called oi kkakdugi (오이깍두기), named after cubed radish kimchi — kkakdugi. How To Make Cucumber Kimchi Make the kimchi sauce by mixing gochugaru, fish sauce, sugar, rice vinegar, salt, sesame oil, and sesame seeds in a bowl and pour the sauce over the chopped vegetables.
So that’s going to wrap this up for this exceptional food cucumber kimchi recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
