Ingredients with Measurements:
- 4-5 small cucumbers
- 1/4 cup of coarse sea salt
- 1/4 cup of sugar
- 1/4 cup of fish sauce
- 1/4 cup of gochugaru (Korean red pepper flakes)
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 cup of chopped scallions
- 1/2 cup of chopped carrots
Special Equipment Needed:
- Large mixing bowl
- Cutting board
- Knife
- Gloves (optional)
Step-by-Step Instructions:
1. Rinse the cucumbers and pat them dry. Cut off the ends of each cucumber and then slice them lengthwise, leaving about 1/2 inch uncut at the bottom.
2. Place the cucumbers in a large mixing bowl and sprinkle the coarse sea salt over them. Toss the cucumbers to ensure they are evenly coated with salt. Let them sit for 30 minutes.
3. After 30 minutes, rinse the cucumbers under cold water and drain them well. Pat them dry with paper towels.
4. In a separate mixing bowl, combine the sugar, fish sauce, gochugaru, minced garlic, minced ginger, chopped scallions, and chopped carrots. Mix well.
5. Stuff the cucumber pockets with the mixture, making sure to pack it in tightly.
6. Place the stuffed cucumbers in an airtight container and let them ferment at room temperature for 1-2 days.
7. Once the kimchi has fermented to your liking, transfer it to the refrigerator to slow down the fermentation process.
Time:
Preparation time: 45 minutes
Fermentation time: 1-2 days
Cooking time: 0 minutes
Temperature:
Room temperature for fermentation, refrigerate after fermentation.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 85
Fat: 1g
Carbohydrates: 18g
Protein: 3g
Sodium: 2,200mg
Substitutions for ingredients:
- Soy sauce can be used instead of fish sauce for a vegetarian option.
- Honey or maple syrup can be used instead of sugar.
- Red pepper flakes can be used instead of gochugaru.
Variations:
- Add sliced radish or pear for extra crunch and sweetness.
- Use napa cabbage instead of cucumbers for a traditional kimchi recipe.
- Add shrimp or oysters for a seafood twist.
Tips and Tricks:
- Wear gloves when handling the gochugaru to avoid skin irritation.
- Make sure to pack the mixture tightly into the cucumber pockets to ensure even fermentation.
- Taste the kimchi after 1 day of fermentation to see if it has reached your desired level of sourness.
Storage Instructions:
Store the kimchi in an airtight container in the refrigerator for up to 2 weeks.
Reheating Instructions:
This kimchi is best served cold and does not need to be reheated.
Presentation Ideas:
Serve the kimchi in a small dish as a side dish or appetizer.
Garnishes:
Garnish with sesame seeds or chopped cilantro for added flavor and texture.
Pairings:
This kimchi pairs well with grilled meats, rice dishes, and noodle dishes.
Suggested Side Dishes:
Serve with steamed rice and banchan (Korean side dishes) for a traditional Korean meal.
Troubleshooting Advice:
- If the kimchi is too salty, rinse the cucumbers for longer before stuffing them with the mixture.
- If the kimchi is not sour enough, let it ferment for an additional day.
Food Safety Advice:
Make sure to use clean utensils and containers when making and storing kimchi. Keep the kimchi refrigerated to prevent spoilage.
Food History:
Kimchi is a traditional Korean dish that has been around for centuries. It was originally made with napa cabbage and other vegetables, but over time, variations with different vegetables and seasonings have emerged.
Flavor Profiles:
This kimchi has a spicy, tangy, and slightly sweet flavor profile.
Serving Suggestions:
Serve this kimchi as a side dish or appetizer with other Korean dishes.
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Region: Korean