Cucumber Kimchi (Oi Gimchi)

Name: Cucumber Kimchi (Oi Gimchi)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 59 milliliters Korean chile powder; 6 cloves garlic, minced; 5 green onions, cut into 1/2-inch lengths; 1 Tbsp coarse sea or kosher salt; 1 bunches Korean leeks (buchu), cut into 1/2-inch lengths; 1 onion, diced; 10 pickling cucumbers, just over a pound; 1 teaspoon sugar; 79 milliliters table salt; 1 liters water

The recipe Cucumber Kimchi (Oi Gimchi) is ready in roughly 45 minutes and is definitely an excellent gluten free and vegan option for lovers of Korean food. For $2.06 per serving, you get a side dish that serves 4. One serving contains 111 calories, 5g of protein, and 1g of fat. Head to the store and pick up garlic, table salt, kosher salt, and a few other things to make it today.

Instructions

Cut the cucumbers lengthwise into quarters and place in a large bowl. Dissolve the table salt in 4 cups of the water and pour over the cucumbers. Soak the cucumbers for about 20 minutes.

Ingredients you will need

Table Salt

Cucumber

Water

Equipment you will use

Bowl

Combine the garlic, onion, Korean leeks, green onions, chile powder, and sea salt in another large bowl.

Ingredients you will need

Chili Powder

Green Onions

Sea Salt

Garlic

Leek

Onion

Equipment you will use

Bowl

Remove the cucumbers from the salt water and rinse.

Ingredients you will need

Cucumber

Water

Salt

Add the cucumbers to the spicy mixture and mix until the cucumbers are all well coated. Stuff the cucumbers into a 1/2-gallon glass jar, pressing firmly until filled.

Ingredients you will need

Cucumber

Dissolve the sugar in the remaining 1/3 cup water and pour over the cucumbers. Cover tightly.

Ingredients you will need

Cucumber

Sugar

Water

Let sit in a cool, dark place for 2 to 3 days before opening to see if it's ripe. The cucumbers should be sour and have absorbed the salt and flavors of the seasoning. Refrigerate after opening. It will keep for almost 2 weeks in the refrigerator.

Ingredients you will need

Cucumber

Seasoning

Salt

Equipment

Bowl

Ingredients

Servings:

59milliliters

Korean chile powder 6cloves

garlic, minced 5

green onions, cut into 1/2-inch lengths 1Tbsp

coarse sea or kosher salt 1bunches

Korean leeks (buchu), cut into 1/2-inch lengths 1

onion, diced 10

pickling cucumbers, just over a pound 1teaspoon

sugar 79milliliters

table salt 1liters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Korean works really well with Chenin Blanc, Gewurztraminer, and Riesling. 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 Birichino Jurassic Park Vineyard Old Vines Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.