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Basic Oi (Cucumber) Kimchi
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BASIC OI (CUCUMBER) KIMCHI | |
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Oi (cucumber) kimchi is a delicious, refreshing variation on the | |
traditional Korean kimchi recipe. | |
This particular recipe is a modified version of the recipe posted by Dr. | |
Ben Kim, at http://www.drbenkim.com/how-to-make-cucumber-kim-chi.htm. | |
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Preparation time: | |
active: 30 minutes | |
soak: 8+ hours | |
sit: 24-48 hours | |
Yields: | |
1.5 pints | |
Ingredients: | |
1 lb. pickling (or "seedless") cucumbers | |
2 tsp. sea salt | |
2 tbl. red pepper powder ("kochu-garu") | |
1 tsp. minced garlic (~1 clove) | |
1 tsp. minced ginger | |
2 green onions (chopped coarsely) | |
1/4 yellow onion (small) | |
1 tbl. sugar | |
1/2 tsp. white vinegar | |
Phase 1: | |
Clean the cucumbers, but do not peel. Cut off and discard about 1/2 inch | |
off each end. Chop the cucumbers into bite-sized pieces and put them in a | |
large bowl. Add the salt and toss until it is well distributed. | |
Cover the cucumbers and them them sit at room temperature in a dark area | |
for at least eight hours (or even overnight). (This helps pull the moisture | |
out of the cucumbers, forming the base for the kimchi brine.) | |
Phase 2: | |
Combine the red-pepper powder with 2 tbl water to create a thick paste. | |
Be careful not to get it on your hands; the red-peppers are very spicy | |
and can burn your hands. Add the paste to the cucumbers. | |
Add the minced garlic, minced ginger, green onions, sugar, and vinegar. | |
Cut up the onion however you like; I prefer cutting it into long, thin | |
strips. Then add the onion to the cabbage. | |
Toss everything thoroughly, again being careful not to get the | |
red-pepper mixture on your skin. Stir until everything is well mixed. | |
Phase 3: | |
Transfer this "pre-kimchi mass" to a quart jar (or two pint jars). | |
Transfer any remaining liquid to the jar(s) as well; this will help | |
form the kimchi brine. Make sure the lids form a tight seal. | |
Let the jar(s) sit out at room temperature for at least 24 hours (and | |
possibly 48 hours or longer), after which it is ready to eat, or | |
refrigerate. | |
It will supposedly keep for up to a month in your fridge, but mine | |
is always long-gone within a week! | |
Notes: | |
"Red-pepper powder" (called "kochu-garu" in Korean) is actually the same | |
as most Cayenne pepper, although "Cayenne pepper" is a name that can be | |
given to any of several different hot peppers. If possible, look in an | |
asian store for "red-pepper powder"; that way it'll be most authentic. | |
Do not use garden-variety cucumbers to make the kimchi--they become soggy | |
and mushy, and the rinds are tough and hard to eat. You really must use | |
pickling cucumbers (or any other crisp cucumber with very few seeds). | |
Look for cucumbers with lighter skins, rather than darker skins, as this | |
is an indicator of how many seeds the cucumber has. | |
You really must cut off and discard 1/2 inch from the end of each | |
cucumber; if you don't, you risk your kimchi being bitter (from chemicals | |
found in the flower and stalk). | |
Lastly, don't try to use a non-white vinegar with this recipe. The | |
strong flavor of such vinegars do not generally mesh well with the | |
kimchi. |
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