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Before you jump to Cucumber Kimchi recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.
It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That's a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. Unless everyone begins to start living a lot more environmentally friendly we won't be able to resolve the problems of the environment. Each and every family must start making changes that are environmentally friendly and they have to do this soon. Here are a few tips that can help you save energy, for the most part by making your kitchen area more green.
Maybe the food is not quite as good when cooked in the microwave, but it will save you money to use it over your oven. The energy used by cooking in an oven is greater by 75%, and perhaps this small amount of knowledge will spur you on to use the microwave more frequently. When it relates to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. Many individuals incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. You get the greatest energy savings by totally loading the dishwasher just before commencing a wash cycle. Preserve even more money by air drying or cool drying your dishes rather than heat drying them.
The kitchen alone gives you many small ways by which energy and money can be saved. Natural living is something we can all accomplish, without difficulty. It's concerning being sensible, more often than not.
We hope you got insight 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 do that.
The ingredients needed to cook Cucumber Kimchi:
- Take of For the veg:.
- Provide 4 pounds of pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces.
- Prepare 1 bunch of green onions, washed, roots trimmed, and cut into 2 inch segments.
- Take 1/4 cup of + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt).
- Prepare of For the paste:.
- You need 1/4 cup of minced garlic (about 5 or 6 large cloves).
- Prepare 1/4 cup of minced fresh ginger root (about a 2" segment).
- Get 1/3 cup of crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance.
- Get of If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup.
- Get 1/4 cup of steamed white rice, lightly packed (If rice is stale microwave in a bowl with 2 Tbsp of water for 60 seconds.).
- You need 1/4 cup of fish sauce (like Tiparos or Three Crabs).
- Take 1/4 cup of sugar.
- Use 1/4 cup of water for blending.
- Take 1/3 cup of water for getting the remaining seasoning off the bowl and making additional brine.
Instructions to make Cucumber Kimchi:
- 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..
- 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..
- 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..
- Get into the bowl with your hands and mix that paste into the cucumber until all the pieces are evenly and thoroughly coated..
- 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..
- 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.).
- This is the kimchi after about 3 days of fermentation..
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