Cucumber kimchi, Cucumber kimchi, Cucumber kimchi
It's a cucumber pickle that even tastes good in summer^^
6 serving
Within 90 minutes
한팔뚝녀
Ingredients
  • Cucumber
    14ea
  • leek
    2/3pack
  • Carrot
    1ea
  • onion
    2ea
  • Red pepper powder
    1/2cup
  • salted shrimp
    2TS
  • crushed garlic
    1TS
  • plum extract
  • Sesame
Cooking Steps
STEP 1/9
Wash cucumbers clean by rubbing them with thick salt.
STEP 2/9
Please make a long cut on the cucumber.
STEP 3/9
Pour the boiled salt water into the cut cucumber and marinate it for about an hour.
Rinse the pickled cucumbers in cold water and drain.
STEP 4/9
If the cucumber bends, it's pickled well.
STEP 5/9
Prepare chives, onions, and carrots in the same size and mix with red pepper powder, salted shrimp, minced garlic, plum extract and sesame seeds.
Add or subtract sugar, fish sauce, and chili powder depending on your taste.
STEP 6/9
Add the marinated filling to the pickled cauldron.
STEP 7/9
You have to season the cucumber to make it more delicious.
STEP 8/9
Put it in a kimchi container and cook it at room temperature for a day or two, keep it refrigerated, and eat it.
STEP 9/9
It's stuffed cucumber cooked at room temperature for a day.
I put it in the refrigerator and eat it while cooking.
It's well-cooked now, but the crunchiness is still alive.
If you use boiling salt water when you pickle cucumbers, you can eat them crispy until you finish eating the cucumber kimchi. After marinating, hang in cold water and soak.
Cooking review
4.33
score
  • 908*****
    score
    It's delicious
    2021-07-21 20:50
  • 347*****
    score
    It's delicious
    2021-05-19 13:07
  • luc*****
    score
    I haven't cut it yet, but I want to cook it quickly and try it
    2015-07-19 12:12
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