Easiest Way to Make Perfect Cucumber Kimchi

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Before you jump to Cucumber Kimchi recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit As Well As Healthy.

Something that some of you may already recognize is that by consuming the right foods can have a massive effect on your health. Its also wise to understand that there are foods that you'll need to avoid at all costs and that would be most food you find at the fast food chain restaurants. The foods that you will get from these fast food places are generally foods that are very unhealthy, loaded with fat and usually have little to no nourishment. You will be happy to know that we are going to let you know a few of the foods that you need to be eating every day.

Citrus fruit will be one of the greatest things that you might have for your desserts, instead of having a piece of cake or perhaps ice cream. In addition to vitamin C, you will find that there are plenty of other health benefits that you will find in these kinds of fruits. You may also want to combine a couple of things like orange sections, shredded coconut combined with a teaspoon of honey.

By simply following some of the suggestions above you will find that you will end up living a healthier life. Also if you eliminate all the refined food that you shouldn't be eating anyway, you will probably find that you could end up living a longer life.

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

The ingredients needed to prepare Cucumber Kimchi:

1. You need of For the veg:.
2. Provide 4 pounds of pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces.
3. Get 1 bunch of green onions, washed, roots trimmed, and cut into 2 inch segments.
4. Use 1/4 cup of + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt).
5. Take of For the paste:.
6. Use 1/4 cup of minced garlic (about 5 or 6 large cloves).
7. Use 1/4 cup of minced fresh ginger root (about a 2" segment).
8. Take 1/3 cup of crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance.
9. Get of If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup.
10. Use 1/4 cup of steamed white rice, lightly packed (If rice is stale microwave in a bowl with 2 Tbsp of water for 60 seconds.).
11. Prepare 1/4 cup of fish sauce (like Tiparos or Three Crabs).
12. You need 1/4 cup of sugar.
13. You need 1/4 cup of water for blending.
14. You need 1/3 cup of 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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