Cucumber Kimchi. Cucumber kimchi (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It's delicious and refreshing and it's a great kimchi to make when. Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea.
Asian chives, carrot, cucumber, fish sauce, garlic, hot pepper flakes, kirby cucumbers, onion, salt, sesame seeds, sugar, water. Because the cucumbers are cut similar to cubes, this cucumber kimchi is also called oi kkakdugi (오이깍두기), named after cubed radish kimchi — kkakdugi. I originally posted this recipe in August. This Delicious Cucumber Kimchi using 14 easy ingredients and 7 easy steps. Follow these simple steps to achieve apetizing meal.
Ingredients of Cucumber Kimchi
- You need of For the veg:.
- Prepare 4 pounds of pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces.
- You need 1 bunch of green onions, washed, roots trimmed, and cut into 2 inch segments.
- It’s 1/4 cup of + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt).
- It’s of For the paste:.
- You need 1/4 cup of minced garlic (about 5 or 6 large cloves).
- It’s 1/4 cup of minced fresh ginger root (about a 2" segment).
- It’s 1/3 cup of crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance.
- Prepare of If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup.
- Prepare 1/4 cup of steamed white rice, lightly packed (If rice is stale microwave in a bowl with 2 Tbsp of water for 60 seconds.).
- Prepare 1/4 cup of fish sauce (like Tiparos or Three Crabs).
- You need 1/4 cup of sugar.
- You need 1/4 cup of water for blending.
- It’s 1/3 cup of water for getting the remaining seasoning off the bowl and making additional brine.
Cucumber Kimchi – Oi Kimchi – Vegan and Gluten Free. Cucumber Kimchi (오이김치 Oi Kimchi) is the most delicious and refreshing summer Kimchi of all Kimchis. Cucumber Kimchi, easy peasy summer kimchee. The heat, the humidity, the sweat, nicely preheated car in the parking lot.
Cucumber Kimchi step by step
- 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..
Quick Cucumber Kimchi. this link is to an external site that may or may not meet accessibility guidelines. 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. 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. My Cucumber Kimchi Salad recipe is very refreshing, well balance of spicy, sweet and tangy! You can allow it to ferment before refrigerating as you would with cabbage kim chi, but.