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Before you jump to Cucumber Kimchi recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
Many of us believe that comfort foods are not good for us and that we should avoid them. Often, if your comfort food is made of candy or other junk foods, this holds true. Other times, however, comfort foods can be altogether healthy and it’s good for you to eat them. There are a number of foods that really can boost your moods when you consume them. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try a few of these.
Some grains are actually great for driving away bad moods. Millet, quinoa, barley, etc are great at helping you have a happier mood. They can help you feel full for longer also, which is a mood improver. Feeling starved can be terrible! These grains can help your mood elevate as it’s not at all hard for your body to digest them. You digest them quicker than other things which can help promote your blood sugar levels, which, in turn, helps make you feel more pleasant, mood wise.
You can see, you don’t have to turn to junk food or foods that are bad for you so you can feel better! Try some of these hints instead.
We hope you got insight from reading it, now let’s go back to cucumber kimchi recipe. To make cucumber kimchi you need 9 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to prepare Cucumber Kimchi:
- You need 1 English Cucumber
- Get 1/2 tablespoon Salt
- You need 1 carrot
- You need 1 teaspoon garlic minced
- Use 1/4 teaspoon ginger grated
- Get 1/2 teaspoon Sugar
- Prepare 1/2 tablespoon Fish sauce
- Use 1/2 tablespoon Honey
- Use 1 &1/2 Tablespoon Korean Chili powder
Instructions to make Cucumber Kimchi:
- 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.
- Put the cucumber into a large bowl then scatter the salt around on top. Gently mix them so that the salt spreads evenly.
- Put the cucumbers in a strainer to drain excess water. Set it aside for 20 minutes.
- Julienne the carrots. If you have a vegetable slicer, it would be fast and easy.
- Mince the garlic as small as possible.
- Grate the ginger.
- Put the carrots, garlic and the ginger into a food bag.
- Then, put the sugar, fish sauce, honey and the chilli powder into the same food bag.
- 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.
- Put the cucumbers into the same food bag and mix well.
- Leave for 20 minutes or more at room temperature, and then the Oi Kimchi’s ready to eat!
- Then keep it in the fridge.
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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