CUCUMBER KIMCHI (OI GIMCHI)
Provided by Cecilia Hae-Jin Lee
Categories Vegetable Side Vegetarian Dinner Lunch Leek Cucumber Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1/2 gallon
Number Of Ingredients 10
Steps:
- Cut the cucumbers lengthwise into quarters and place in a large bowl. Dissolve the table salt in 4 cups of the water and pour over the cucumbers. Soak the cucumbers for about 20 minutes.
- Combine the garlic, onion, Korean leeks, green onions, chile powder, and sea salt in another large bowl.
- Remove the cucumbers from the salt water and rinse. Add the cucumbers to the spicy mixture and mix until the cucumbers are all well coated. Stuff the cucumbers into a 1/2-gallon glass jar, pressing firmly until filled.
- Dissolve the sugar in the remaining 1/3 cup water and pour over the cucumbers. Cover tightly. Let sit in a cool, dark place for 2 to 3 days before opening to see if it's ripe. The cucumbers should be sour and have absorbed the salt and flavors of the seasoning. Refrigerate after opening. It will keep for almost 2 weeks in the refrigerator.
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Void Phoenix
[email protected]This kimchi is a bit spicy, but it's so flavorful and delicious.
Omotosho Ayomide
[email protected]I've never made kimchi before, but this recipe was easy to follow and the kimchi turned out great!
NAKAKANDE DOREEN
[email protected]This kimchi is a great way to use up leftover cucumbers.
Rabbi Emran
[email protected]I love making this kimchi ahead of time and having it on hand for a quick and easy snack.
Allahyar Khan
[email protected]This kimchi is perfect for a summer party. It's light and refreshing, and it goes with everything.
Lovely Rajput
[email protected]I'm not sure what I did wrong, but my kimchi turned out really bland.
Mubasher Mubasher
[email protected]This kimchi was a little too spicy for me, but it was still really good.
Genesis Hart
[email protected]I'll definitely be making this kimchi again. It's so easy to make and it's always a hit.
khalid muhammad
[email protected]This was the best kimchi I've ever had. It was so flavorful and refreshing.
Akua Takyiwaa
[email protected]This kimchi is so good! I love the crunchy texture of the cucumbers and the salty, spicy flavor.
Shepherd Kobi
[email protected]I'm not a big fan of spicy food, but this kimchi was delicious! The cucumber kimchi was a great way to add a little bit of spice to my meal without overpowering the other flavors.
Muhammad Rejowan
[email protected]I followed the recipe exactly, but my kimchi turned out way too spicy. Next time, I'll use less pepper flakes.
Pindi panthers cricket club
[email protected]This was my first time making kimchi, and I was pleasantly surprised at how easy it was. The instructions were clear and concise, and the kimchi turned out great.
Lateesha Yve
[email protected]I love the bright and refreshing flavor of this kimchi. It's a great summer side dish, and it also makes a great addition to sandwiches and wraps.
Sl Smokiyo
[email protected]I've made this kimchi a few times now, and it's always a crowd-pleaser. It's the perfect balance of spicy and sour, and the cucumbers stay nice and crunchy.
Ezeh Ezinne
[email protected]This cucumber kimchi recipe was a hit at my last party! Everyone loved the spicy and tangy flavor, and it was a great way to use up my extra cucumbers.