Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Cucumber Kimchi. It is one of my favorites . This time, I will make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients needed to make Cucumber Kimchi:

1. Prepare of For the veg
2. You need 4 pounds of pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces
3. Prepare 1 bunch of green onions, washed, roots trimmed, and cut into 2 inch segments
4. You need 1/4 cup of + 1 Tablespoon kosher salt (about 10% less if youre using regular table salt)
5. You need of For the paste
6. You need 1/4 cup of minced garlic (about 5 or 6 large cloves)
7. It’s 1/4 cup of minced fresh ginger root (about a 2 segment)
8. It’s 1/3 cup of crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance
9. You need of If you have gochugaru (Korean red chili flakes) want to use instead of crushed red chili flakes, start with one third cup
10. Prepare 1/4 cup of steamed white rice, lightly packed (If rice is stale microwave in a bowl with 2 Tbsp of water for 60 second)
11. It’s 1/4 cup of fish sauce (like Tiparos or Three Crabs)
12. It’s 1/4 cup of sugar
13. You need 1/4 cup of water for blending
14. You need 1/3 cup of water for getting the remaining seasoning off the bowl and making additional brine

Step to make Cucumber Kimchi:

1. 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 Let the cucumber sit for about 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
2. After 2 hours, rinse the cucumber with enough water to cover by 4 inches and swishing the cucumber in the water 7 or 8 time Remove the cucumber into a strainer and let the excess water drain while you prepare the paste.
3. Make the paste by putting all the paste ingredients into a blender and blend until you cant see the individual grains of rice. Pour the paste over the cucumber.
4. Get into the bowl with your hands and mix that paste into the cucumber until all the pieces are evenly and thoroughly coated.
5. 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.
6. 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 thats not always possible for cold climate people in the middle of winter.)
7. This is the kimchi after about 3 days of fermentation.

So that’s going to wrap it up with this special food Cucumber Kimchi. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!