Easiest Way to Cooking At Home Cucumber Kimchi

Easiest Way to Cooking At Home Cucumber Kimchi Delicious, fresh and tasty.

Cucumber Kimchi. 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.

This is just like the Korean Cucumber Kimchi we enjoyed in Seoul.

We make this weekly and give mason jars of it to our family and friends.

I recommend using English cukes as recommended in the recipe quarter as directed but remove the seeds (reduces the water).

You can cook Cucumber Kimchi using 9 ingredients and 12 steps. Here is how you cook that.

Ingredients of Cucumber Kimchi

1. Prepare 1 of English Cucumber.

2. You need 1/2 tablespoon of Salt.

3. You need 1 of carrot.

4. It’s 1 teaspoon of garlic minced.

5. Prepare 1/4 teaspoon of ginger grated.

6. Prepare 1/2 teaspoon of Sugar.

7. You need 1/2 tablespoon of Fish sauce.

8. It’s 1/2 tablespoon of Honey.

9. Prepare 1 of &1/2 Tablespoon Korean Chili powder.

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.

Place the cucumbers in a medium-size bowl, then sprinkle with the salt.

Rinse cucumbers in cold water to remove salt, drain and pat dry.

Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.

Cucumber Kimchi step by step

1. 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..

2. Put the cucumber into a large bowl then scatter the salt around on top. Gently mix them so that the salt spreads evenly..

3. Put the cucumbers in a strainer to drain excess water. Set it aside for 20 minutes..

4. Julienne the carrots. If you have a vegetable slicer, it would be fast and easy..

5. Mince the garlic as small as possible..

6. Grate the ginger..

7. Put the carrots, garlic and the ginger into a food bag..

8. Then, put the sugar, fish sauce, honey and the chilli powder into the same food bag..

9. 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..

10. Put the cucumbers into the same food bag and mix well..

11. Leave for 20 minutes or more at room temperature, and then the Oi Kimchi’s ready to eat!.

12. Then keep it in the fridge..

Place cucumber mixture in a mason jar.

Place inside a second ziplock bag, and seal.

Place bags on cucumbers; seal lid.

Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles and other flavorings and letting them ferment for days.

Bill Kim marinates these cucumbers for just two.