korean cucumber kimchi | korean cucumber side dish, Kimchi is a korean side dish, that can be used with rice, noodles, pasta, rice, as a side dish. And also, we can use in soups, in stews. It is a fermented spiced vegetables, used to boost digestion. The main flavour comes from the sauce we made. As it is containing full of healthy good bacteria, It is a Probiotic. It boost immunity, promotes gut health, energize the body, lower bad cholesterol and regulate blood sugar.
We could find sour, spicy, tangy, salty and pungent tastes in the kimchi. Let us see how to make korean cucumber kimchi | korean cucumber side dish.
Ingredients
Method
- Take the cucumber, carrot, and onion. slice it into medium sized pieces.
- put altogether in a large bowl
- sprinkle 1 tsp of salt, and toss well, leave it for 20 minutes
- After 20 minutes, vegetables oozes out water, drain all the water out. Keep the vegetables in the bowl, for further use.
- Firstly, In a bowl, put all the ingredients for making sauce, 2½ tsp of salt, 3 tbsp of korean chilly powder, 3 tbsp of rice vinegar, 3 tbsp of soy sauce, 1 tbsp of sesame oil, 2½ tbsp of sugar, 2 garlic cloves (Finely chopped)
- Mix all the ingredients well
- Put the sauce we prepared on to the vegetables and mix well
- sprinkle sesame seeds and mix well
- transfer this kimchi into bottle, keep it in room temperature for 18 hours. (we can use right after the preparation or after 18 hours)
- After 18 hours, keep refrigerator, we can use it as a pickle.
Stepwise Picture Recipe:
korean cucumber kimchi
transfer this kimchi into bottle, keep it in room temperature for 18 hours. (we can use right after the preparation or after 18 hours) After 18 hours, keep refrigerator, we can use it as a pickle.
