How to Make Cucumber Kimche

Kim Che also spelled Kim Chi is a traditional Korean side dish basically made from different fermented vegetables and can differ from region to region . The Korean food academy has cataloged over a hundred recipes.

Instructions

Difficulty: Easy

Things You’ll Need:

• 6 medium cucumbers, best if crisp varity cut into 1 inch pieces.
• 2 tablespoons sea salt
• 3 tablespoons Korean chili powder or cayenne
• 2 teaspoons salt
• 1 small daikon radish, sliced in thin strips
• 1/2 cup green onions, chopped
• 2 cups chives, cut in 1 inch pieces
• 1 tablespoon granulated sugar
• 2 tablespoons garlic, finely chopped (adjust to taste)
• 2 tablespoons ginger, peeled, minced (adjust to taste)
• 2 tablespoons sesame seeds (optional)
• 1/2 teaspoon fish sauce
• {optional}

1. Kim Chi barrels In October a week long festival is celebrated where many types of kim chi are available some recipes have been handed down for generations. This dish is very healthy being high in vitamins and fiber.
2. Soak cucumbers in coarse salt for about 1 hour.
   Rinse.
3. Mix all other ingredients together; add cucumbers.
4. Soak at room temperature for at least 1 hour but for a more sour taste 24 hours is better, then refrigerate for at least 2 hours

Tips & Warnings

• seasoning can be adjusted according to taste to make it spicier or less salty
• fermented fish meats even eggs can be added
• Do not use cucumbers with waxy coating if nothing else is available peel then.