Tutorial of 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.

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. I am proud to present the "Cucumber Kimchee", the kimchi of summer in Korea. You can cook cucumber kimchi using 13 ingredients and 6 steps. Here is how you achieve cucumber kimchi.

Ingredients of cucumber kimchi

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

This cool and crunch kimchi is sure to please your lost appetite in this hot season. They are so easy to make. Reviews for: Photos of Quick Cucumber Kimchi. Quick Cucumber Kimchi. this link is to an external site that may or may not meet accessibility guidelines.

cucumber kimchi step by step

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! :).

Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles and other flavorings and letting them ferment for days. Toss together cucumbers and salt in a medium bowl. Combine oil, basil, gochujang, ginger, garlic, sugar, and fish. 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 that is fast, easy, and tasty.

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