Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cucumber kimchi. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Cucumber Kimchi is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Cucumber Kimchi is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook cucumber kimchi using 9 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Cucumber Kimchi:
- Prepare 1 English Cucumber
- Get 1/2 tablespoon Salt
- Take 1 carrot
- Prepare 1 teaspoon garlic minced
- Prepare 1/4 teaspoon ginger grated
- Make ready 1/2 teaspoon Sugar
- Take 1/2 tablespoon Fish sauce
- Prepare 1/2 tablespoon Honey
- Take 1 &1/2 Tablespoon Korean Chili powder
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.
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