QUICK CUCUMBER KIMCHI

 

QUICK CUCUMBER KIMCHI

Quick Cucumber Kimchi

 
This cucumber kimchi recipe gets its flavor from garlic, fish sauce, and a dash of Korean chili powder. Prepare the dish on this side in advance so that the taste will give the cucumber.

 
Prep time     Cooking time     Total time      Serving     Yield     10 mins.         30 mins.               40 mins.            6             6   



How to Make Quick Cucumber Kimchi
 

This cucumber kimchi is quick and easy to prepare. It is marinated at least 12 to 24 hours before serving, but you can put it in the refrigerator for up to a week.

 Here's how to do it:

 
Salt and cucumbers
 
We start by mixing the sliced ​​cucumber with salt in a bowl and let it sit for 30 minutes. This step seasons the cucumbers early and also drawing out excess water.


Mix the ingredients
 
Meanwhile, combine the garlic, green onion, ginger, vinegar, chili powder, sugar, and fish sauce in a non-reactive bowl. A non-reactive dish is essential when using acidic substances such as vinegar. You can use stainless steel, enamel or glass. 

 Finish the dish
 
The last step is to drain the cucumbers and throw them in the vinegar mixture. Removing excess water from the cucumbers allows them to absorb the flavors of the marinade. Cover and refrigerate 12 to 24 hours before serving. We like to refrigerate the cucumber kimchi in a mason jar with a lid, but you can use an airtight container.

Ingredients

  • 2 pickled cucumbers or other small cucumbers (about 8 ounces)
  • 1 teaspoon kosher salt
  • 2 cloves of garlic, finely chopped
  • 2 green scallions, white part and light green only, finely chopped
  • 1 1/4 inch slices of fresh ginger, peeled and finely chopped
  •  2 tablespoons of rice vinegar
  •  1 tablespoon Korean chili powder (see note)

 

  • 2 teaspoons of sugar

 

  • ½ teaspoon fish sauce (see note)

Directions:
 
 Cut the cucumbers in half lengthwise, then cut them into 1/8ths of the half length. Put in a large bowl and season well with salt. Leave at room temperature for about 30 minutes.
 
 Meanwhile, combine the garlic, green onion, ginger, vinegar, chili powder, sugar and fish sauce in a large non-reactive bowl.

 Drain the cucumber (discard the liquid). Add the cucumbers to the vinegar mixture. Cover and refrigerate 12 to 24 hours before serving.

 To Make Ahead:

Cover and refrigerate for up to one week.

 Nutritional Facts (per serving)

Calories        Fat         Carbs           Protein
  8g                  0g           2g                 0g 

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