Cucumber Kimchi (Oi Gimchi) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A popular kimchi enjoyed in the summer, this dish is a good example of the ying and the yang in Korean cuisine. The coolness of the cucumbers is balanced with the spiciness of the chile powder. Even in the fermentation process, the cucumbers stay nice and crisp. You'll need a 1/2-gallon glass jar to hold the cucumbers. Ingredients:
10 pickling cucumbers, just over a pound |
1/3 cup table salt |
4 1/3 cups water |
6 cloves garlic, minced |
1/2 onion, diced |
1/2 bunch korean leeks (buchu), cut into 1/2-inch lengths |
5 green onions, cut into 1/2-inch lengths |
1/4 cup korean chile powder |
1 tablespoon coarse sea or kosher salt |
1 teaspoon sugar |
Directions:
1. Cut the cucumbers lengthwise into quarters and place in a large bowl. Dissolve the table salt in 4 cups of the water and pour over the cucumbers. Soak the cucumbers for about 20 minutes.
2. Combine the garlic, onion, Korean leeks, green onions, chile powder, and sea salt in another large bowl.
3. Remove the cucumbers from the salt water and rinse. Add the cucumbers to the spicy mixture and mix until the cucumbers are all well coated. Stuff the cucumbers into a 1/2-gallon glass jar, pressing firmly until filled.
4. Dissolve the sugar in the remaining 1/3 cup water and pour over the cucumbers. Cover tightly. Let sit in a cool, dark place for 2 to 3 days before opening to see if it's ripe. The cucumbers should be sour and have absorbed the salt and flavors of the seasoning. Refrigerate after opening. It will keep for almost 2 weeks in the refrigerator.
5. From Quick & Easy Korean Cooking by Cecilia Hae-Jin Lee. Text copyright © 2009 by Cecilia Hae-Jin Lee. Photographs copyright © 2009 by Julie Toy. Published by Chronicle Books.
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