Step-by-Step Guide to Prepare Award-winning Cucumber Kimchi

Hey everyone, it's Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Award-winning Cucumber Kimchi. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Cucumber Kimchi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cucumber Kimchi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cucumber Kimchi is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cucumber Kimchi estimated approx 30 minutes.

To begin with this recipe, we must prepare a few components. You can cook Cucumber Kimchi using 9 ingredients and 12 steps. Here is how you can achieve that.

【 youtu.be/3-D2GneKPUs 】 Korean cucumber kimchi is an amazing side dish that is easy and fast to make. Cucumber will cool you down to the heart, and you will be addicted to the taste after one bite!

Ingredients and spices that need to be Make ready to make Cucumber Kimchi:

1. 1 English Cucumber
2. 1/2 tablespoon Salt
3. 1 carrot
4. 1 teaspoon garlic minced
5. 1/4 teaspoon ginger grated
6. 1/2 teaspoon Sugar
7. 1/2 tablespoon Fish sauce
8. 1/2 tablespoon Honey
9. 1 &1/2 Tablespoon Korean Chili powder

Steps to make to make Cucumber Kimchi

1. 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.
2. Put the cucumber into a large bowl then scatter the salt around on top. Gently mix them so that the salt spreads evenly.
3. Put the cucumbers in a strainer to drain excess water. Set it aside for 20 minutes.
4. Julienne the carrots. If you have a vegetable slicer, it would be fast and easy.
5. Mince the garlic as small as possible.
6. Grate the ginger.
7. Put the carrots, garlic and the ginger into a food bag.
8. Then, put the sugar, fish sauce, honey and the chilli powder into the same food bag.
9. 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.
10. Put the cucumbers into the same food bag and mix well.
11. Leave for 20 minutes or more at room temperature, and then the Oi Kimchi’s ready to eat!
12. Then keep it in the fridge.

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