Chinese-Korean Cucumber Kimchi

Name: Chinese-Korean Cucumber Kimchi
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Korean, Asian
Ingredients: 1 Tbsp hot chili oil; 2 Tbsps chili bean sauce (toban djan); 5 cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks; 5 cloves garlic, sliced and crushed; 1 small onion, sliced; 8 inches fresh hot red chile peppers, sliced; 118 milliliters sea salt; 237 milliliters water; 118 milliliters white sugar; 118 milliliters white vinegar

Need a gluten free and vegan side dish? Chinese-Korean Cucumber Kimchi could be an outstanding recipe to try. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 2g of fat, and a total of 82 calories. This recipe serves 10. From preparation to the plate, this recipe takes around 3 hours. This recipe is typical of Korean cuisine. A mixture of garlic, sugar, cucumbers, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften.

Ingredients you will need

Cucumber

Sea Salt

Equipment you will use

Bowl

Drain, and rinse with fresh water.

Ingredients you will need

Water

While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.

Ingredients you will need

Chili Oil

Cucumber

Vinegar

Chili Pepper

Sauce

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Whisk

Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors.

Ingredients you will need

Vegetable

Cucumber

Vinegar

Chili Pepper

Garlic

Onion

Serve chilled.

Equipment

Bowl

Sauce Pan

Whisk

Ingredients

Servings:

1Tbsp

hot chili oil 2Tbsps

chili bean sauce (toban djan)5

cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks 5cloves

garlic, sliced and crushed 1small

onion, sliced 8inches

fresh hot red chile peppers, sliced 118milliliters

sea salt 237milliliters

water 118milliliters

white sugar 118milliliters

white vinegar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Korean. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Botanica Wines Mary Delany Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 32 dollars per bottle.