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Cucumber Kimchi

Before you jump to Cucumber Kimchi recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Can Help You Stay Fit And Also Healthy.

With regards to the foods that you eat, you will see that your overall health can be effected either positively or perhaps negatively. Its also wise to comprehend that there are foods that you will need to avoid at all costs and that would be almost all food you find at the fast food chain restaurants. These sorts of foods are filled with bad fat and also have very little nutritional value. You will be pleased to know that we are going to let you know a few of the foods that you need to be eating every day.

Your main meals should also contain fish such as salmon or lean proteins, as these will also be in a position to help your health. You will recognize that salmon is also rich in Omega-3 and other nutrients. Now when you choose to have a steak for supper one thing you should remember is that 3 ounces will supply you with all the protein you’ll need for the day. You should also trim off any excess fat that you find on the particular meats that you’re planning to eat.

If you determine that your health is important to you, you ought to take these recommendations to heart. Also if you remove all the processed foods that you shouldn’t be eating anyway, you will probably find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to cucumber kimchi recipe. You can cook cucumber kimchi using 14 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Cucumber Kimchi:
  1. Use For the veg:
  2. Get 4 pounds pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces
  3. Use 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. You need 1⁄4 cup minced fresh ginger root (about a 2" segment)
  8. Get 1⁄3 cup crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance
  9. Provide If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup
  10. Take 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. Use 1⁄4 cup fish sauce (like Tiparos or Three Crabs)
  12. Use 1⁄4 cup sugar
  13. Use 1⁄4 cup water for blending
  14. You need 1⁄3 cup water for getting the remaining seasoning off the bowl and making additional brine
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.

In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in. Easy to make and full of healthy, gut-supporting probiotics. 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. Cucumber Kimchi - Oi Kimchi - Vegan and Gluten Free.

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