Kimchi (also spelled gimchi, kimchee, or kimKorean-word for edible seaweed (laver) The Korean lavor is salted with toasted sesame oil br> chee) is signature dish in korean food. It is hot red pepper based pickled dish made of vegetables.
Oi kimchi is stuffed cucumber kimchi which is popular during the spring and summer time.
It has crunchy texture and refreshing juice will make you feel wonderful.
So prepare it in small quantities. Be careful when you put cucumbers in brine in order to maintain the firm texture of the cucumber.
It will be more convenient for you to put three knife incisions so that the stuffing will not fall out, but if you are preparing a large quantity of cucumber, just cut off the ends of the cucumber and cut the cucumber into quarters, the long way.
You can use any cucumber, but I recommend to use Japanese cucumber if you can find!! Japanese cucumber taste great!!
- 10 Japanese cucumbers (if you use bigger size one, 4-5 cucumbers.)
- 4 tablespoon salt
- chive finely chopped
- 10g scallions, finely chopped
- 20g onions, finely chopped
- 3-4 tablespoon red pepper threads
- 1 1/2 teaspoon grated garlic
- 1/2 teaspoon grated ginger
- 1 tablespoon sugar
- salt : adjust taste
- Cut the cucumbers into 1 1/2-inch (4-cm) thick rounds. Score a deep cross on one side of each round, taking care not to slice through completely.
- Place the cucumber pieces in a bowl and rub with 1 tablespoon salt. Allow to stand for 45-50 minutes to soften. Rinse under running water and drain.
- In a deep bowl, combine ingredients A. Add chive, scallion, onion in there
- Add 3 in the the deep cross in the cucumbers. Allow to stand for half days at room temperature and make cooler in refregirator before serving.
You can store in an airtight jar in the refrigerator about 5 days in summer time, and about 10 days in winter time. But remember to prepare them in small quantities to keep good texture and taste!!