#CucumberCooking #Making cucumber kimchi #Making cucumber kimchi
Summer is coming. Cucumber tastes the best, I made cucumber kimchi and cucumber kimchi using cool and crunchy cucumbers. Chives, water parsley, tote, and tripe. Cool and savory It's cucumber kimchi. With the tortoises I saved in the freezer, I put the triangle in it It's good to chew on. Is this the cucumber kimchi you made at the restaurant last time. Cucumber kimchi... I did Ki Taeyoung. The soup is left, so put it in And add the leftover kimchi soup like soy sauce I made cucumber kimchi that is cool and delicious whenever I eat it. As expected, it is cucumber kimchi and young radish kimchi in summer. Next time, he made cabbage kimchi
6 serving
Within 60 minutes
강철새잎
Ingredients
  • Cucumber
    15ea
  • a thick salt
    3TS
  • onion
    3ea
  • ship
    1ea
  • Radish
    4ea
  • Carrot
    1ea
  • leek
    1pack
  • water parsley
    1pack
  • a triangle
    30g
  • Red pepper powder
    3cup
  • red pepper seeds
    3TS
  • crushed garlic
    5TS
  • chopped ginger
    1TS
  • fish sauce
    1/2cup
  • salted shrimp
    2TS
  • plum extract
    4TS
  • Sugar
    2TS
  • Broth
    2cup
  • a glue for kimchi glue
    2cup
  • Kimchi
    3cup
Cooking Steps
STEP 1/18
Grind pears and onions to make kimchi seasoning.
STEP 2/18
Make glutinous rice paste and let it cool. I made it a little watery.
STEP 3/18
Two-thirds of pears will be ground and put in the sauce, and the rest will be shredded and put in the kimchi sauce.
STEP 4/18
Add glutinous rice to the soft seasoning broth and mix it. Is this the cucumber kimchi we did last time. There was some kimchi soup left that was like water kimchi, so I mixed it.
STEP 5/18
Grind onions and pears and put them in. This is glutinous rice paste, broth, leftover cucumber kimchi soup, and onions and pears that have been ground.
STEP 6/18
Add red pepper powder.
STEP 7/18
Add chili seeds, salted shrimp, salted hairtail, minced garlic, minced ginger, plum juice, and sugar and mix well. And put it in the refrigerator and let it ripen. I used salted shrimp and hairtail fish that I bought during my trip to Buan. Hairtail fish sauce tastes much better than anchovy sauce, so I heard that you all use hairtail fish sauce when you make kimchi
STEP 8/18
We are going to make two kinds of cucumber pickles. Cut one into 5cm pieces and cut it into 4 pieces.
STEP 9/18
If you want to make it like authentic cucumber kimchi, cut it in a cross shape in the same length. And then add salt to both of them and pickles.
STEP 10/18
The seasoned kimchi seasoning is served with leeks, water parsley, and the drained triangle. If you have a tote, you can add an extra tote. If you add triangle or toot, you can feel the cool taste of kimchi. If you add raw shrimp, raw anchovies, seaweed, and red pepper seeds, the kimchi gives you a cool taste as well as a savory taste.
STEP 11/18
Rinse the pickled cucumbers in cold water, drain them, and put them in a container. I think we can mix it now.
STEP 12/18
Put water parsley, chives, onion, carrot, and radish in the basic kimchi seasoning and mix them to make kimchi sauce. I made it a little big. You can make steamed kimchi with only kimchi sauce later, and it's really delicious if you put it in ramen.
STEP 13/18
Cucumber, which was not cut like stuffed cucumber, is just put in the kimchi sauce, season it, and put it in a container
STEP 14/18
Instead, put the kimchi filling in the sliced cucumber pickles.
STEP 15/18
Put it in the kimchi container one by one.
STEP 16/18
Place enough kimchi sauce on top. Then it becomes a cooler and more delicious cucumber kimchi
STEP 17/18
Cover it with plastic and press it down. Then, let it ripen at room temperature for 2-3 days and cook it in the kimchi refrigerator for another 3 days before eating it. It is also good to open the lid once and mix the top and bottom parts before putting it in the kimchi refrigerator. To make the kimchi seasoning permeate the soup evenly. Before putting it in the kimchi refrigerator, I put in the leftover kimchi soup. It's like soy sauce. Then you can have more flavorful kimchi
STEP 18/18
It's crispy and ripe cucumber kimchi and cucumber kimchi. Wow, it tastes like summer kimchi. It's cool. It feels like I added carbonated water.
Kim Sumi put cider because it's called summer kimchi. I tried to copy it, but I thought it wasn't. The kimchi is getting soft. Carbonation is most natural when various seasonings and salted fish are aged. The cool and tangy taste is the best without carbonated water
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