Kim Sumi's cucumber kimchi recipe. The secret to crunching
Originally, Sumine's side dish broadcast was a recipe for making cucumber kimchi and eggplant kimchi together, so it's hard to follow it. Since it's summer kimchi, they used water peppers, but I didn't have raw peppers at home, so I just used dry pepper powder. While referring to Sumi's recipe, I transformed it into a galaxy mom style and made cucumber kimchi. I just highlighted the real recipe
6 serving
Within 30 minutes
은하계맘
Ingredients
  • Cucumber
    7ea
  • a thick salt
    little
  • leek
    1/2handful
  • salted anchovies
    2TS
  • salted shrimp
    2/3spoon
  • fine red pepper powder
    7TS
  • Sugar
    2ts
  • crushed garlic
    1TS
  • a thick salt
    1/3TS
  • Water
    300cc
Cooking Steps
STEP 1/7
Cut the cucumber at both ends, cut it into two to three pieces, and each cut it with a cross
STEP 2/7
Put a little bit of salt in the water and boil it and blanch the cucumber slightly. Don't blanch it for too long. Put it in for 5 seconds, take it out, rinse it in cold water, and cool it down
STEP 3/7
Sprinkle the thick salt slowly~~and rub it evenly on the cucumber and pickle it.
STEP 4/7
Make kimchi seasoning. Cut the chives into 2cm pieces
STEP 5/7
I added 7 tablespoons of fine red pepper powder, 2 tablespoons of sugar, and 2 tablespoons of fish sauce. There's not much soup, so finely chop the salted shrimp and add 2/3 tablespoons and 1 tablespoon of minced garlic. There's no ginger, so skip it. I'm done with chives
STEP 6/7
For pickled cucumbers, put chives in between the cuts. Spread the seasoning evenly on the outside and put it in the kimchi container one by one.
STEP 7/7
Put 300cc of water in a seasoned bowl~ Add 1/3 tablespoon of thick salt, dissolve it, and pour it gently into the kimchi container. I sprinkled some sesame seeds at the end.
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