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korean cucumber kimchi | korean cucumber side dish

korean cucumber kimchi | korean cucumber side dish

cuminpeppersPickles, Uncategorizedpickle

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 minutes mins
Resting time 20 minutes mins
Total Time 30 minutes mins
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

Ingredients
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
korean cucumber kimchi
korean cucumber kimchi
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.

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