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.

korean cucumber kimchi | korean cucumber side dish

Umamageshwari

Print Recipe

Prep Time 10

Resting time 20

Total Time 30

Course pickle, Side Dish

Cuisine Korean

Servings 500 ml

Ingredients

Ingredients for sauce:

2½ tsp salt
3 tbsp Korean chilli powder (gochugaru)
3 tbsp rice vinegar
3 tbsp soy sauce
1 tbsp sesame oil
2½ tbsp sugar
2 garlic cloves (finely chopped)
1 tbsp sesameseeds

Ingredients for vegetables:

3 cucumbers (medium sized)
2 carrots (medium sized)
1 onion (small)
1 tsp salt

Instructions

draining excess water from vegetales:

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.

Making sauce:

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

Making kimchi:

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.

Keyword Korean cucumber kimchi

Stepwise Picture Recipe:

korean cucumber kimchi

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 well

Take the cucumber, carrot, and onion. slice it into medium sized pieces

Put altogether in bowl, sprinkle **1 tsp of salt**, and toss well, leave it for 20 minutes, toss well and keep aside

After 20 minutes, vegetables oozes out water, drain all the water out. Keep the vegetables in the bowl, for further use.

korean cucumber kimchi — Now add the sauce we prepared on to the vegetables. 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.