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Before you jump to Cucumber Kimchi recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
Every person knows that in order to truly be healthy you need to eat a nutritious and balanced diet and get a proper amount of exercise. The worst part is that, at the end of the day, we don't always have enough time or energy required for a healthy lifestyle. Going to the gym isn't something people make time for when they get off from work. People crave junk food, not veggies (unless they are vegetarians). You will be delighted to discover that becoming healthy doesn't have to be hard. If you keep going with it, you'll get all of the required exercise and healthy food. Here are some basic ways to get healthful.
Be wise when you do your food shopping. When you make good decisions at the grocery store, your meals will get much healthier immediately. At the end of your day do you really want to deal with jampacked grocery stores and long waits in the drive through line? You want to go home and make a little something from your kitchen. Fill your cabinets with wholesome foods. This makes it effortless to have a great meal--even if you want something junky--because you'll be eating something that is naturally better for you than anything you'd buy in a hurry at the store or in the fast food joint.
There are all sorts of activities that you can do to get healthy. Not all of them require fancy gym memberships or restricted diets. You can do small things each day to improve upon your health and lose weight. Being clever when you choose your food and routines is where it begins. A good amount of physical activity each day is also important. Don't forget that health isn't only about just how much you weigh. It’s about making your body as powerful as it can be.
We hope you got benefit from reading it, now let's go back to cucumber kimchi recipe. You can cook cucumber kimchi using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Cucumber Kimchi:
- Use of For the veg:.
- Get 4 pounds of pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces.
- You need 1 bunch of green onions, washed, roots trimmed, and cut into 2 inch segments.
- Get 1/4 cup of + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt).
- Get of For the paste:.
- Provide 1/4 cup of minced garlic (about 5 or 6 large cloves).
- You need 1/4 cup of minced fresh ginger root (about a 2" segment).
- You need 1/3 cup of crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance.
- Prepare of If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup.
- Use 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).
- Use 1/4 cup of sugar.
- You need 1/4 cup of water for blending.
- You need 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..
In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in. Easy to make and full of healthy, gut-supporting probiotics. If you want a real treat, use this recipe to make stuffed cucumber kimchi (or kimchee). Known as oi sobaegi in Korean, this wildly popular dish is hard to keep on the table or in the fridge. Cucumber Kimchi - Oi Kimchi - Vegan and Gluten Free.
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