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Cucumber Kim Chi Recipe
Posted by Dr. Ben Kim on Nov 15, 2009
This is a printer-friendly version of my mom's recipe for cucumber kim chi. If you'd like to see how this is done in pictures, view:
This is easily one of my favorite Korean side dishes. Hope you and your loved ones enjoy it.
15 to 20 small cucumbers, the kind that are used to make dill pickles, or the equivalent amount of any other type of cucumber
3 green onions (ribs, not bunches), chopped
1/4 small yellow onion, chopped
2 flat tablespoons crushed red pepper flakes (ko choo kah roo)
1 teaspoon vinegar
1 tablespoon honey
1. Give the cucumbers a good rinse, then chop them into bite-size pieces. Put them in a large bowl, add about two flat tablespoons of sea salt, and toss well.
2. Allow salted pickles to sit overnight at room temperature, or at least for a couple of hours. The salt helps draw moisture out of the cucumbers, which creates a natural brine.
3. Add 1/2 to 1 full teaspoon of minced raw garlic, chopped green and yellow onions, chili flakes, honey, and vinegar.
4. Put on a pair of gloves (to protect your skin against the heat of the ko choo kah rhoo) and give everything a good toss.
5. Pack your cucumber kim chi away into glass bottles, and don't forget to add a bit of brine to each one - just a couple of tablespoons of brine per bottle will do.
6. Leave capped bottles of cucumber kim chi out in room temperature for 24 to 48 hours to give it a chance to ferment. After 24 to 48 hours, transfer the bottles to your refrigerator.
You can serve cucumber kim chi with just about anything. Koreans typically eat it along with a bowl of rice, miso soup, and a number of other vegetable side dishes.
Don't forget to take a look at the pictorial for this recipe here:
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