Cucumber Kimchi. Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea. Essentially, both of them are cucumber kimchi. But one kimchi is serve with stuffed vegetables inside and the other one.

Asian chives, carrot, cucumber, fish sauce, garlic, hot pepper flakes, kirby cucumbers, onion, salt, sesame seeds, sugar, water. This cucumber kimchi is the easiest kimchi you can try to make this summer. Crisp, crunchy, spicy and refreshingly delicious! You can have Cucumber Kimchi using 9 ingredients and 12 steps. Here is how you cook it.

Ingredients of Cucumber Kimchi

1. It's 1 of English Cucumber.
2. It's 1/2 tablespoon of Salt.
3. Prepare 1 of carrot.
4. You need 1 teaspoon of garlic minced.
5. Prepare 1/4 teaspoon of ginger grated.
6. It's 1/2 teaspoon of Sugar.
7. You need 1/2 tablespoon of Fish sauce.
8. You need 1/2 tablespoon of Honey.
9. It's 1 of &1/2 Tablespoon Korean Chili powder.

Cucumber Kimchi - Oi Kimchi - Vegan and Gluten Free. Cucumber Kimchi (오이김치 Oi Kimchi) is the most delicious and refreshing summer Kimchi of all Kimchis. Cucumber Kimchi, easy peasy summer kimchee. The heat, the humidity, the sweat, nicely preheated car in the parking lot.

Cucumber Kimchi instructions

1. Cut off both ends of the cucumber. Divide the cucumber into 4 pieces, then cross-cut each piece. Remove the centre (the seeds) of the cucumber if it is watery and slimy. Then cut the cucumbers into sticks. You should end up with 5-6cm long cucumber sticks..
2. Put the cucumber into a large bowl then scatter the salt around on top. Gently mix them so that the salt spreads evenly..
3. Put the cucumbers in a strainer to drain excess water. Set it aside for 20 minutes..
4. Julienne the carrots. If you have a vegetable slicer, it would be fast and easy..
5. Mince the garlic as small as possible..
6. Grate the ginger..
7. Put the carrots, garlic and the ginger into a food bag..
8. Then, put the sugar, fish sauce, honey and the chilli powder into the same food bag..
9. Check that the cucumbers are slightly salted (but not too much). If it is too salty, give the cucumbers a quick rinse. If you can’t taste the salt at all, add a bit more salt..
10. Put the cucumbers into the same food bag and mix well..
11. Leave for 20 minutes or more at room temperature, and then the Oi Kimchi’s ready to eat!.
12. Then keep it in the fridge..

My Cucumber Kimchi Salad recipe is very refreshing, well balance of spicy, sweet and tangy! It is a great side dish for Korean BBQ which I always make when I eat Bulgogi (Recipe Here). This quick cucumber kimchi recipe is much more pungent and spicy than its Japanese counterpart (e.g., pickled daikon) and because of that, contains higher levels of nutrients and vitamins. You can allow it to ferment before refrigerating as you would with cabbage kim chi, but. Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles and other flavorings and letting Bill Kim marinates these cucumbers for just two hours, so they're still crisp.