Empty My Fridge
Cucumber Kimchi!
Ingredients
- Cucumber5 lb
- Salt60 g + 2 tsp
- Chive150 g
- Chili powder6 tbsp
- Sugar3 tbsp
- Garlic5 tbsp
- Scallion4
Instructions
- Trim the cucumber ends, cut each cucumber in half lengthwise, then cut each half horizontally to make 4 flat pieces.
- Put the cucumber pieces in a large bowl, sprinkle with 1/4 cup Korean sea salt per 5 lb, and toss by hand until evenly coated.
- Leave to pickle for 3 hours, or until the cucumbers have shriveled.
- While the cucumbers pickle, clean and chop the chives, green onions and garlic for the seasoning.
- Drain the pickled cucumbers in a colander without rinsing them, and let the excess liquid drip off for a few minutes.
- In a large bowl, combine the cucumbers, chives, green onions, red chili powder, sugar, garlic and salt, and mix gently.
- Move the kimchi to a container and leave it at room temperature for 24 to 36 hours, then refrigerate. Leave it out 36 hours or more for quick eating; after 24 hours, refrigerate to ripen slowly for longer storage.
Summarized from Kimchimari's video. Watch it for the details.
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