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Cucumber Kimchi
Cucumber Kimchi

Before you jump to Cucumber Kimchi recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

Everybody knows that in order to truly be healthy you need to eat a nutritious and balanced diet and get a proper amount of exercise. Sadly, we do not always have the time or the energy that this type of lifestyle demands. Going to the gym isn’t something people make time for when they get off from work. We want a delicious, greasy burger, not an equally scrumptious salad (unless we’re vegetarians). You should be thankful to learn that getting healthy doesn’t always have to be super hard work. With practice you can get all of the nutritional requirements and the exercise that you need. Here are some ideas to be as healthful as possible.

Water is the best drinks out there. Drinking a soda or cup of coffee every so often won’t hurt you too badly. Getting most of your hydration from them is a terrible idea. When you decide on water over other beverages you are helping your body remain very healthful and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is often the key to successful weight loss and healthfulness.

There are all kinds of things that you can do to get healthy and balanced. Not all of them require fancy gym memberships or restrained diets. It is the little things you choose each day that really help you with weight loss and getting healthy. Being intelligent about the decisions you make each day is a start. Looking to get in as much exercise as possible is another. The numbers on the scale aren’t the only indicator of your lifestyle choices. It is more about making your body as powerful as it can be.

We hope you got insight from reading it, now let’s go back to cucumber kimchi recipe. You can have cucumber kimchi using 14 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Cucumber Kimchi:
  1. Get For the veg:
  2. You need 4 pounds pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces
  3. Provide 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
  4. Use 1/4 cup + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt)
  5. Take For the paste:
  6. Take 1/4 cup minced garlic (about 5 or 6 large cloves)
  7. Use 1/4 cup minced fresh ginger root (about a 2" segment)
  8. Provide 1/3 cup crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance
  9. Take If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup
  10. Take 1/4 cup steamed white rice, lightly packed (If rice is stale microwave in a bowl with 2 Tbsp of water for 60 seconds.)
  11. Take 1/4 cup fish sauce (like Tiparos or Three Crabs)
  12. Prepare 1/4 cup sugar
  13. Take 1/4 cup water for blending
  14. Use 1/3 cup water for getting the remaining seasoning off the bowl and making additional brine
Steps to make Cucumber Kimchi:
  1. In a large stainless steel or mixing bowl, toss the cucumbers, green onion and salt together. Make sure to thoroughly incorporate the salt throughout the cucumber. In 20 to 30 minutes, you should start to see the cucumber release water. Let the cucumber sit for about 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
  2. After 2 hours, rinse the cucumber with enough water to cover by 4 inches and swishing the cucumber in the water 7 or 8 times. Remove the cucumber into a strainer and let the excess water drain while you prepare the paste.
  3. Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cucumber.
  4. Get into the bowl with your hands and mix that paste into the cucumber until all the pieces are evenly and thoroughly coated.
  5. Pack your kimchi into a bottle or other tight-lidded container (This time I repurposed a half gallon kimchi jar) and use the last 1/3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 1 to 2 inches of headspace at the top to allow for expansion as fermentation takes place.
  6. Your cucumber kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.)
  7. This is the kimchi after about 3 days of fermentation.

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