Cucumber Kimchi - {Oi Sobaegi Kimchi} Recipe - Cooking Index
Cucumber Kimchi - {Oi Sobaegi Kimchi} Recipe - Cooking Index
| 1/2 | Water - plus | |
| 1/3 cup | 78ml | Water |
| 3/4 cup | 177ml | Salt - plus |
| 1 tablespoon | 15ml | Salt |
| 20 | Asian pickling cucumbers | |
| 1 | Garlic | |
| 1 | Onion - cut 1/2" dice | |
| 1 | Green onions - sliced 1/2" | |
| 1 | Korean buchu - cut 1/2" pieces | |
| 1/2 cup | 118ml | Korean ground chile |
| 2 teaspoons | 10ml | Sugar - (optional) |
Mix 1/2 gallon water with 3/4 cup salt, stirring for salt to dissolve. Soak cucumbers in salt water about 30 minutes. (Be careful not to soak too long.) Remove cucumbers and rinse.
Cut about 1/4 inch from each end of cucumbers. Cut cucumbers in half in middle, not lengthwise. Hold cucumber facing circular middle. Cut in half lengthwise, leaving about 1/2 inch at end uncut. Cut in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semi-equal parts of cucumber, cut but still attached. Repeat with remaining cucumbers.
Separate garlic cloves and peel. Place garlic in a food processor or blender and mince. Combine onion, green onions, buchu, garlic, ground chile, 1 tablespoon salt and 1 teaspoon (optional) sugar in large bowl. (If mixing with your hands, be sure to wear rubber gloves to avoid chile burn.)
Set 3 (1-quart) jars on work surface. Using your fingers, separate cucumber quarters and stuff mix into cucumbers. Divide evenly among jars, pressing cucumbers down firmly into jars.
Stir 1 teaspoon sugar into 1/3 cup water until sugar is completely dissolved. Pour sugar water over cucumbers. Let sit 1 day before serving. Cucumber kimchi ferments very quickly. Refrigerate after opening.
This recipe yields 3 quarts.
Each 1/4 cup: 10 calories; 0 sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; 0.45 gram fiber.
Source:
The Los Angeles Times, 09-15-1999
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