cucumber kim chee
(1 rating)
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I make this for my husband.. He loves it. Got the recipe from an old old cookbook and a Japanese lady is the one who submitted it. I have used this recipe for years.
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(1 rating)
Ingredients For cucumber kim chee
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6 mdcucumbers, cut in half and seeded
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kosher salt
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6 crice wine vinegar
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2 csugar
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10garlic cloves, thinly sliced
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1/4 cfresh ginger matchsticks
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3 mdred onions ,halved and sliced into smaller sizes
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1 cshredded carrots
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4 Tbspkorean chili flakes, or 2 tbsp red pepper flakes
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1/2 cthai fish sauce (nam pla
How To Make cucumber kim chee
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1Place the cukes in a colander set in the sink. Sprinklethe cut side of the cukes generously with salt.Allow to rest at room tempature until the cukes have exuded liquid, abt 2 hrs. Rinse the cukes,dry them well and slice them into 1/4 inch thick half moons. Set Aside.
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2In a large nonreative saucepan, combine the vinegar and sugar and bring to a boil over medium heat. Add garlic, ginger and onions, bring to a simmer, and remove immediately from heat. In a large nonreaative bowl, combine the cukes and carrots. Pour the vinegar mixture over them, add the chili flakes and fish sauce and toss well. Correct the seasoning with salt. Let mixture cool to room temperature and cover with plastic wrap. With a paring knife, punch a few holes in the plastic wrap and place the bowl in a cool dark place. Let mixture pickle for 24 hrs. Transfer the kimchee to a tall glass jar or jars and seal tightly. Use or refrigerate.
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