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Cucumber Kimchi
Cucumber Kimchi

Before you jump to Cucumber Kimchi recipe, you may want to read this short interesting healthy tips about Treats that provide You Power.

Healthy and balanced eating promotes a feeling of health and wellbeing. Increasing our daily allowance of sensible foods while lowering the intake of unhealthy ones plays a role in a more healthy feeling. Eating more vegetables helps you feel better than eating a portion of pizza. Selecting healthier food choices can be difficult when it’s snack time. Finding snack foods that really help us feel better and boost our energy levels often involves lots of shopping and scrupulous reading of labels. Here are a handful of healthy snacks that can be used when you need a fast pick me up.

Try eating almonds unless you have problems with nut allergies. Almonds are usually considered a super food since they’re packed full of things which help boost our energy while keeping us healthy. These types of nuts possess plenty of vitamins E, B2, and manganese. Almonds, like turkey, come with the enzyme tryptophan that may often allow you to be sleepy. In the case of almonds, however, they wont allow you to long for a nap. These nuts loosen up the muscles and provide a general sense of comfort. Occasionally eating almonds can even be a mood enhancer!

You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to cucumber kimchi recipe. To make cucumber kimchi you need 14 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Cucumber Kimchi:
  1. You need For the veg:
  2. You need 4 pounds pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces
  3. Take 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
  4. Prepare 1/4 cup + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt)
  5. Get For the paste:
  6. Prepare 1/4 cup minced garlic (about 5 or 6 large cloves)
  7. Get 1/4 cup minced fresh ginger root (about a 2" segment)
  8. Provide 1/3 cup crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance
  9. Get If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup
  10. Get 1/4 cup steamed white rice, lightly packed (If rice is stale microwave in a bowl with 2 Tbsp of water for 60 seconds.)
  11. Provide 1/4 cup fish sauce (like Tiparos or Three Crabs)
  12. Provide 1/4 cup sugar
  13. Prepare 1/4 cup water for blending
  14. Get 1/3 cup water for getting the remaining seasoning off the bowl and making additional brine
Steps 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 water. 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 times. 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 can't 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 that's not always possible for cold climate people in the middle of winter.)
  7. This is the kimchi after about 3 days of fermentation.

In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in. Easy to make and full of healthy, gut-supporting probiotics. If you want a real treat, use this recipe to make stuffed cucumber kimchi (or kimchee). Known as oi sobaegi in Korean, this wildly popular dish is hard to keep on the table or in the fridge. Cucumber Kimchi - Oi Kimchi - Vegan and Gluten Free.

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