Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, cucumber kimchi. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Cucumber Kimchi is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Cucumber Kimchi is something which I’ve loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Cucumber Kimchi:

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

Add in the drained cucumbers and spring onions, and toss really well. Spoon into a shallow dish and leave covered. Learn how to make quick cucumber kimchi. Korean Cucumber Kimchi Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea.

Instructions 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.

Learn how to make quick cucumber kimchi. Korean Cucumber Kimchi 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 Quick Cucumber Kimchi; Quick Cucumber Kimchi. Quick Cucumber Kimchi Recipe from WebMD. While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of.

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