Kimchi Cucumber Salad Food

QUICK CUCUMBER KIMCHI

Steps:

• Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
• Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).
• Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture Cover and refrigerate for 12 to 24 hours before serving.

CUCUMBER KIMCHI (OI KIMCHI)

Steps:

• Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
• Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
• Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.

QUICK CUCUMBER KIMCHI

Steps:

• Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
• Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).
• Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.

KIMCHI CUCUMBER SALAD

Steps:

• Combine cucumber, onion, rice vinegar, salt & pepper in a medium bowl. Add kimchi and toasted sesame seeds. Stir to combine. Refrigerate for at least an hour or two as it gets better the longer it sits. Best eaten within 2-3 days. Enjoy!

QUICK AND EASY KIMCHI SALAD

Steps:

• Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.
• Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

SMACKED CUCUMBER 'QUICK KIMCHI'

Steps:

• On a large cutting board, position your chef's knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
• After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated.
• Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.

CUCUMBER KIMCHI (OI SOBAEGI)

Steps:

• Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
• Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
• Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

CUCUMBER KIMCHI

Steps:

• Place the cucumbers in a medium-size bowl, then sprinkle with the salt. Let stand 20 minutes.
• Rinse cucumbers in cold water to remove salt, drain and pat dry.
• Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.

CUCUMBER KIMCHI

Steps:

• Mix 8 cups water with 3/4 cup salt, stirring until the salt dissolves to make a brine.
• Cut about 1/4 inch from each end of the cucumbers. Cut the cucumbers in half in the middle, not lengthwise. Hold the cucumber facing the circular middle. Cut them in half lengthwise, leaving about 1/2 inch at the end uncut. Cut them in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semi-equal parts of cucumber, cut but still attached. Make two incisions, about 1/2 inch deep, on the top of the cucumber piece, then cut two more perpendicular to create a 3-by-3 grid. Repeat on all ends. This will help the cucumber catch and absorb the flavors. Repeat with the remaining cucumbers.
• Soak the cucumbers in the saltwater for 30 minutes, no longer. Remove the cucumbers from the brine. Combine the onion, green onions, garlic chives, garlic, ground chile, 1 tablespoon salt and 1 teaspoon optional sugar in a large bowl. I recommend wearing gloves for this.
• Set three 1-quart jars on your work surface. Using your fingers, separate the cucumber quarters and stuff the chile mix into the cucumbers. Divide them evenly among the jars, pressing the cucumbers down firmly into the jars, so that all of the cucumbers are standing up, filling towards towards the top.
• Stir 1 teaspoon of sugar into 1/3 cup water until the sugar is completely dissolved. Pour the sugar water over the cucumbers.
• Let it sit 1 day, at room temperature, before serving. Cucumber kimchi ferments very quickly. Refrigerate after opening and consume within 3 to 4 days.