Cucumber Kimchi Recipe Hawaii

QUICK CUCUMBER KIMCHI

Steps:

• Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
• Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).
• Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture Cover and refrigerate for 12 to 24 hours before serving.

CUCUMBER KIMCHI (OI SOBAEGI)

Steps:

• Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
• Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
• Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

KOREAN CUCUMBER KIMCHI

Steps:

• Place chopped cucumbers into a large bowl and sprinkle with Kosher salt. Give the cucumbers a toss so the salt is evenly coated and let it sit for 30 minutes.
• Pour out excess water from the bowl and use paper towels to gently pat the cucumbers dry.
• Meanwhile, make a rice flour slurry by adding rice flour to very hot water and stir to combine well.
• In the same bowl as the cucumbers, add the rest of the kimchi ingredients, the gochugaru, fresh garlic and ginger, chopped green onions, sesame seeds, sesame oil, few dashes of fish sauce and rice vinegar.
• Add 2 tablespoons of the rice flour slurry and stir everything together to combine well.
• Once mixed well, fill cucumber kimchi into clean glass jars, leaving some space at the top. Place a lid on the jar and leave the cucumber kimchi to sit at room temperature for 30 minutes.
• After at least 30 minutes, place kimchi in the refrigerator and enjoy.

CUCUMBER KIMCHI

Steps:

• Place the cucumbers in a medium-size bowl, then sprinkle with the salt. Let stand 20 minutes.
• Rinse cucumbers in cold water to remove salt, drain and pat dry.
• Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.

CUCUMBER KIMCHI (OI KIMCHI)

Steps:

• Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
• Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
• Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.

CUCUMBER KIMCHI RECIPE

Steps:

• Put all the vegetables in a large tupperware container (black color is better to prevent staining)
• In a mixing bowl, add all the ingredients for the sauce and mix well.
• Pour the sauce over the vegetables and using your hands (covered with gloves) or a spoon, spread/mix evenly to coat the vegetables.
• Serve immediately or leave for a few hours for softer texture and more infused flavors.

SPICY, CRUNCHY CUCUMBER KIMCHI

Steps:

• Toss together cucumbers and salt in a medium bowl. Place cucumbers in a colander; let stand 20 minutes. Rinse and drain well.
• Combine oil, basil, gochujang, ginger, garlic, sugar, and fish sauce in a bowl. Add cucumbers; toss to coat.
• Place cucumber mixture in a mason jar. Press down cucumbers firmly, leaving 4 inches of headspace. Place 1 cup water in a small ziplock plastic bag; seal bag. Place inside a second ziplock bag, and seal. Place bags on cucumbers; seal lid. Let stand at room temperature 7 days, opening and resealing lid once per day. Discard water bags before serving.