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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 Healthy Power Goodies.

Enjoying healthy foods tends to make all the difference in how we feel. Increasing our intake of healthy foods while reducing the intake of unhealthy types plays a part in a more wholesome feeling. A salad allows us to feel much better than a piece of pizza (physically anyway). Choosing healthier food choices can be tough if it is snack time. You can spend hours at the supermarket searching for the perfect snack foods to help you feel healthy. Here are a few healthy snacks which you can use when you need a fast pick me up.

Foods made from whole grains are excellent for a easy snack. Starting your working day with a piece of whole grain toast can give you that extra boost you need to get going. Eating on the run may be healthier with whole grain chips and crackers. Whole grains are usually better than refined grains included in white bread.

A large variety of instant health snacks is easily available. Choosing to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to cucumber kimchi recipe. To cook cucumber kimchi you only need 14 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Cucumber Kimchi:
  1. Take For the veg:
  2. Take 4 pounds pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces
  3. Prepare 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
  4. Provide 1/4 cup + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt)
  5. Get For the paste:
  6. Take 1/4 cup minced garlic (about 5 or 6 large cloves)
  7. Provide 1/4 cup minced fresh ginger root (about a 2" segment)
  8. Use 1/3 cup crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance
  9. Provide If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup
  10. Prepare 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. Use 1/4 cup sugar
  13. You need 1/4 cup water for blending
  14. Provide 1/3 cup water for getting the remaining seasoning off the bowl and making additional brine
Instructions 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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