Ingredients with Measurements:
- 3 medium cucumbers
- 1/4 cup of Korean chili flakes (gochugaru)
- 1 tablespoon of fish sauce
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of sugar
- 1/2 tablespoon of salt
- 2 green onions, thinly sliced
- 1/4 cup of julienned carrots
- 1/4 cup of julienned daikon radish
Special equipment needed:
- Large mixing bowl
- Cutting board
- Knife
- Gloves (optional)
Step-by-step instructions:
1. Wash the cucumbers and slice them into thin rounds. Place them in a large mixing bowl.
2. Add the Korean chili flakes, fish sauce, minced garlic, minced ginger, sugar, and salt to the bowl. Mix well with your hands or a spoon. If using your hands, wear gloves to avoid staining your skin with the chili flakes.
3. Add the sliced green onions, julienned carrots, and julienned daikon radish to the bowl. Mix well.
4. Cover the bowl with a lid or plastic wrap and let it sit at room temperature for 1-2 hours to allow the flavors to meld together.
5. After 1-2 hours, transfer the cucumber kimchi to a clean glass jar or container with a tight-fitting lid.
6. Store the cucumber kimchi in the refrigerator for at least 24 hours before serving to allow it to ferment and develop more flavor.
- Time:
Preparation time: 20 minutes
- Fermentation time: 24 hours
Temperature:
- Room temperature for 1-2 hours
- Refrigerator temperature for 24 hours and beyond
Serving size:
- Makes about 2 cups of cucumber kimchi
Nutritional information:
- Calories: 50 per serving
- Fat: 0.5g
- Carbohydrates: 10g
- Protein: 2g
- Fiber: 2g
- Sodium: 500mg
Substitutions for ingredients:
- Korean chili flakes (gochugaru) can be substituted with regular chili flakes or cayenne pepper.
- Fish sauce can be substituted with soy sauce or salt.
- Carrots and daikon radish can be substituted with other vegetables such as bell peppers or cabbage.
Variations:
- Add sliced onions or garlic scapes for extra flavor.
- Use other types of cucumbers such as Persian or English cucumbers.
- Add sliced jalapenos or other spicy peppers for extra heat.
Tips and tricks:
- Wear gloves when mixing the chili flakes with the cucumbers to avoid staining your skin.
- Use a clean glass jar or container with a tight-fitting lid to store the cucumber kimchi.
- The longer the cucumber kimchi ferments, the more sour and flavorful it will become.
Storage instructions:
- Store the cucumber kimchi in the refrigerator for up to 1 month.
Reheating instructions:
- Cucumber kimchi is typically served cold and does not need to be reheated.
Presentation ideas:
- Serve the cucumber kimchi in a small bowl or plate as a side dish.
Garnishes:
- Garnish with sesame seeds or sliced green onions for extra flavor.
Pairings:
- Cucumber kimchi pairs well with rice dishes, grilled meats, and soups.
Suggested side dishes:
- Serve cucumber kimchi with other Korean side dishes such as kimchi, pickled vegetables, or steamed vegetables.
Troubleshooting advice:
- If the cucumber kimchi is too salty, rinse it with cold water before serving.
- If the cucumber kimchi is too spicy, add more sugar or vegetables to balance out the heat.
Food safety advice:
- Make sure to use clean utensils and containers when making and storing the cucumber kimchi.
- Keep the cucumber kimchi refrigerated at all times to prevent spoilage.
Food history:
- Kimchi is a traditional Korean side dish made with fermented vegetables and spices. Cucumber kimchi is a variation of kimchi that is made with cucumbers instead of cabbage.
Flavor profiles:
- Cucumber kimchi is spicy, sour, and slightly sweet.
Serving suggestions:
- Serve cucumber kimchi as a side dish with Korean meals or as a snack.
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Region: Korean