Cucumber kimchi, also known as "Oi Kimchi" in Korean, is a popular variation of traditional kimchi that features cucumbers as the main ingredient. This refreshing and tangy dish is made by fermenting cucumbers with a combination of spices, seasonings, and sometimes other vegetables.
To make cucumber kimchi, cucumbers are typically sliced into thick rounds or spears and then salted to draw out excess moisture. After salting, they are rinsed and drained to remove the excess salt.
The cucumbers are then mixed with a paste made from ingredients like garlic, ginger, red pepper flakes (gochugaru), fish sauce, sugar, and sometimes other vegetables like radish or green onions. This paste coats the cucumbers, imparting them with spicy, garlicky, and slightly sweet flavors.
Once mixed, the cucumber kimchi is left to ferment for a period of time, usually at least a day or two, allowing the flavors to meld and develop. During fermentation, the cucumbers become tangy and slightly sour, while still retaining their crisp texture.
Cucumber kimchi is often served as a side dish or appetizer in Korean cuisine, adding a refreshing contrast to rich or spicy main dishes. It can also be used as a topping for sandwiches or wraps, or enjoyed on its own as a healthy snack.
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