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How to Make Cucumber Kimchee

Member
By LynnKeller
User-Submitted Article
(6 Ratings)
Kimchee
Kimchee

Kimchee, or kimchi, is a Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned and stored in sealed containers. It is spicy and usually served as a condiment at almost every meal.

From Quick Guide: Condiments
Difficulty: Moderate
Instructions

Things You'll Need:

  • 6 lb (3 kg) small cucumbers
  • 5 oz (140 g) coarse sea salt
  • 1 quantity rice porridge
  • 4 oz (115 g) fish sauce
  • 3 oz (85 g) chopped garlic
  • 1 oz (30 g) chopped ginger
  • 1 oz (30 g) sugar
  • 3 oz (85 g) red
  1. Step 1

    Trim both ends of the cucumbers, quarter, and cut into 1/2 inch (4 cm) chunks. Sprinkle with 3 oz (85 g) salt and toss to mix.

  2. Step 2

    Set aside for 30 minutes. Drain the cucumbers and reserve the liquid.

  3. Step 3

    To make the seasoning, combine the rice porridge, fish sauce, garlic, ginger, sugar, 2 oz (60 g) salt and chili flakes. Add the radish, carrot, scallion, cucumber and reserved liquid. Toss gently to mix.

  4. Step 4

    Put everything in a container. You can serve this kimchee immediately or refrigerate it.

Tips & Warnings
  • Many of the recipes use rice porridge; when making rice porridge, use this recipe for 1 quantity (1/2 cup or 125 ml): dissolve 1 tablespoon rice flour in 3/4 cup water; bring to a boil and cool.

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