Tutorial Cooking 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 by using 9 ingredients and 12 steps. Here is how you cook Cucumber Kimchi.

Ingredients of Cucumber Kimchi

1. You need to prepare 1 of English Cucumber.
2. You need to prepare 1/2 tablespoon of Salt.
3. Prepare 1 of carrot.
4. You need to prepare 1 teaspoon of garlic minced.
5. Prepare 1/4 teaspoon of ginger grated.
6. Prepare 1/2 teaspoon of Sugar.
7. You need to prepare 1/2 tablespoon of Fish sauce.
8. You need to prepare 1/2 tablespoon of Honey.
9. You need to prepare 1 of &1/2 Tablespoon Korean Chili powder.

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 instructions

1. Cut off both ends of the cucumber. Divide the cucumber into 4 pieces, then cross-cut each piece. Remove the centre (the seeds) of the cucumber if it is watery and slimy. Then cut the cucumbers into sticks. You should end up with 5-6cm long cucumber sticks..
2. Put the cucumber into a large bowl then scatter the salt around on top. Gently mix them so that the salt spreads evenly..
3. Put the cucumbers in a strainer to drain excess water. Set it aside for 20 minutes..
4. Julienne the carrots. If you have a vegetable slicer, it would be fast and easy..
5. Mince the garlic as small as possible..
6. Grate the ginger..
7. Put the carrots, garlic and the ginger into a food bag..
8. Then, put the sugar, fish sauce, honey and the chilli powder into the same food bag..
9. Check that the cucumbers are slightly salted (but not too much). If it is too salty, give the cucumbers a quick rinse. If you can’t taste the salt at all, add a bit more salt..
10. Put the cucumbers into the same food bag and mix well..
11. Leave for 20 minutes or more at room temperature, and then the Oi Kimchi’s ready to eat!.
12. Then keep it in the fridge..

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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