Easiest Way to Make Tasty Cucumber Kimchi

Cucumber Kimchi. 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.

Asian chives, carrot, cucumber, fish sauce, garlic, hot pepper flakes, kirby cucumbers, onion, salt, sesame seeds, sugar, water. I've made kimchi a couple of times. But this kimchi is the easiest and among the most flavorful I've tried. You can have 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. Prepare 1/2 tablespoon of Salt.
3. It's 1 of carrot.
4. You need 1 teaspoon of garlic minced.
5. It's 1/4 teaspoon of ginger grated.
6. Prepare 1/2 teaspoon of Sugar.
7. It's 1/2 tablespoon of Fish sauce.
8. You need 1/2 tablespoon of Honey.
9. It's 1 of &1/2 Tablespoon Korean Chili powder.

Cucumber Kimchi (오이김치 Oi Kimchi) is the most delicious and refreshing summer Kimchi of all Cucumber Kimchi is also one of those Kimchi's that are rarely served at restaurants or sold at. If you want a real treat, use this recipe to make stuffed cucumber kimchi (or kimchee). Known as oi sobaegi in Korean, this wildly popular dish is hard to keep on the table or in the fridge. 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.

Cucumber Kimchi instructions

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..

You can allow it to ferment before refrigerating as you would with cabbage kim chi, but. Chinese Smashed Cucumber Salad Recipe & Video. Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles and other flavorings and letting Bill Kim marinates these cucumbers for just two hours, so they're still crisp. 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.