Korean Cucumber Kimchi

Korean Cucumber Kimchi的做法与步骤

1. 1.

   MAIN INGREDIENTS: 4 long cucumbers 2 tablespoons sea salt (or rock salt) STUFFING INGREDIENTS: A large bunch of garlic chives (buchu) 1/2 onion 1/2 red bell pepper 1 small carrot (or 1/2 large carrot) 2 large garlic cloves A small piece of fresh ginger SEASONING INGREDIENTS: 1/3 cup Korean red chili flakes (or a mix of paprika and cayenne pepper) 1 1/2 tablespoons of fish sauce 1 tablespoon of sugar

2. 2.

   Directions Step 1 - Preparing the Cucumbers: 1- Slice off the ends of the cucumbers. Cut the cucumbers into 7 cm / 3" pieces. Place the cucumber piece on one end, then cut in half down length without cutting through; rotate, and cut, perpendicular, down length, creating a cross. 2- Place the cucumber pieces in a large bowl and add the sea salt. You can also use rock sold, but do NOT use regular fine salt. 3- Pour boiling water over the cucumber and sea salt, until all cucumbers are covered.