Recipe: Yummy 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. This cucumber kimchi is the easiest kimchi you can try to make this summer. Crisp, crunchy, spicy and refreshingly delicious! You can cook cucumber kimchi using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of cucumber kimchi

1. It's of ingredient.
2. It's 6 medium of cucumber.
3. Prepare 1 cup of onion leaves.
4. You need 3 tbsp of sugar (white).
5. Prepare 1 1/4 tbsp of ginger (grated).
6. Prepare 1 1/4 tbsp of garlic (grated).
7. You need 1 tsp of sesame seed.
8. You need 1/2 cup of fish sauce.
9. You need 1 pinch of of salt (according to taste).
10. It's 3 tbsp of water.
11. You need 1 small of raddish (slice thin strips).
12. You need 1 liter of hot water(for soaking of cucumber).
13. You need 1/2 cup of red hot pepper flakes or red chilli powder(if not available).

Cucumber Kimchi - Oi Kimchi - Vegan and Gluten Free. Cucumber Kimchi (오이김치 Oi Kimchi) is the most delicious and refreshing summer Kimchi of all Kimchis. 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. This homemade cucumber kimchi recipe is an easy DIY project that results in a perfectly flavored, spicy kimchi.

cucumber kimchi instructions

1. cut the cucumbers and soak in hot water for 15-20 minutes..
2. mix all the remaining ingredients in large bowl (green onion, red hot pepper flakes or chilli powder, sugar, salt, water, fish sauce, salt, sesame seeds, raddish).
3. drain the cucumbers and let it stand for 15 minutes to remove extra liquid.
4. then mix the cucumbers to the sauce and start stuffing them..
5. put & arrange in any clean container with cover..
6. store in dry cool place for 1 day then put in refrigerator the next day (but you can eat it right away)enjoy! :).

My Cucumber Kimchi Salad recipe is very refreshing, well balance of spicy, sweet and tangy! It is a great side dish for Korean BBQ which I always make when I eat Bulgogi (Recipe Here). You can allow it to ferment before refrigerating as you would with cabbage kim chi, but. 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.