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Cucumber Kimchi
Cucumber Kimchi

Before you jump to Cucumber Kimchi recipe, you may want to read this short interesting healthy tips about The Food Items You Pick To Eat Are Going To Effect Your Health.

Many men and women do not understand that the foods you select can either help you to be healthy or can negatively effect your health. Something that you should not eat no matter what is the varied foods that you will find at all of those fast food places. These types of foods are packed with bad fat and also have little or no nutritional value. In this article we shall be going over foods that you should be eating that can help you remain healthy and balanced.

Citrus fruit will be one of the greatest things that you might have for your desserts, rather than having a piece of cake or even ice cream. Along with vitamin C, you will discover that there are lots of other health benefits that you will find in these kinds of fruits. One desert that I have always liked is orange pieces mixed together with shredded coconut and mixed together with a light honey dressing.

If you determine that your overall health is important to you, you need to take these recommendations to heart. The one thing that you need to actually avoid is all of the processed foods that you can buy in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to cucumber kimchi recipe. You can have cucumber kimchi using 14 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Cucumber Kimchi:
  1. Prepare For the veg:
  2. Get 4 pounds pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces
  3. You need 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
  4. Get 1/4 cup + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt)
  5. Use For the paste:
  6. You need 1/4 cup minced garlic (about 5 or 6 large cloves)
  7. You need 1/4 cup minced fresh ginger root (about a 2" segment)
  8. Get 1/3 cup crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance
  9. Provide If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup
  10. Provide 1/4 cup steamed white rice, lightly packed (If rice is stale microwave in a bowl with 2 Tbsp of water for 60 seconds.)
  11. You need 1/4 cup fish sauce (like Tiparos or Three Crabs)
  12. Use 1/4 cup sugar
  13. Prepare 1/4 cup water for blending
  14. You need 1/3 cup water for getting the remaining seasoning off the bowl and making additional brine
Instructions to make Cucumber Kimchi:
  1. In a large stainless steel or mixing bowl, toss the cucumbers, green onion and salt together. Make sure to thoroughly incorporate the salt throughout the cucumber. In 20 to 30 minutes, you should start to see the cucumber release water. Let the cucumber sit for about 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
  2. After 2 hours, rinse the cucumber with enough water to cover by 4 inches and swishing the cucumber in the water 7 or 8 times. Remove the cucumber into a strainer and let the excess water drain while you prepare the paste.
  3. Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cucumber.
  4. Get into the bowl with your hands and mix that paste into the cucumber until all the pieces are evenly and thoroughly coated.
  5. Pack your kimchi into a bottle or other tight-lidded container (This time I repurposed a half gallon kimchi jar) and use the last 1/3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 1 to 2 inches of headspace at the top to allow for expansion as fermentation takes place.
  6. Your cucumber kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.)
  7. This is the kimchi after about 3 days of fermentation.

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