Recipe of Award-winning Cucumber Kimchi - Free Download

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Before you jump to Cucumber Kimchi recipe, you may want to read this short interesting healthy tips about Wholesome Energy Treats.

Eating healthy foods can make all the difference in the way you feel. Increasing our daily allowance of healthy foods while decreasing the intake of unhealthy types plays a part in a more wholesome feeling. Eating more fresh vegetables helps you feel a lot better than eating a portion of pizza. Sometimes it's tough to find healthier foods for something to eat between meals. You can spend hours at the food market searching for the perfect snack foods to allow you to feel healthy. Here are a handful of healthy snacks that can be used when you need a fast pick me up.

Healthy foods made from whole grains are excellent for a quick snack. A slice of whole wheat toast, as an example is a great snack in the morning hours. Eating on the run may be healthier with wholesome chips and crackers. Whole grains are usually better than refined grains present in white bread.

You do not have to look far to find a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as easy as you want it to be.

We hope you got benefit from reading it, now let's go back to cucumber kimchi recipe. To make cucumber kimchi you need 9 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to make Cucumber Kimchi:

1. Provide 1 of English Cucumber.
2. Prepare 1/2 tablespoon of Salt.
3. Provide 1 of carrot.
4. Get 1 teaspoon of garlic minced.
5. Use 1/4 teaspoon of ginger grated.
6. Provide 1/2 teaspoon of Sugar.
7. Provide 1/2 tablespoon of Fish sauce.
8. Use 1/2 tablespoon of Honey.
9. Prepare 1 of &1/2 Tablespoon Korean Chili powder.

Instructions to make Cucumber Kimchi:

1. Cut off both ends of the cucumber. Divide the cucumber into 4 pieces, then cross-cut each piece. Remove the centre (the seeds) of the cucumber if it is watery and slimy. Then cut the cucumbers into sticks. You should end up with 5-6cm long cucumber sticks..
2. Put the cucumber into a large bowl then scatter the salt around on top. Gently mix them so that the salt spreads evenly..
3. Put the cucumbers in a strainer to drain excess water. Set it aside for 20 minutes..
4. Julienne the carrots. If you have a vegetable slicer, it would be fast and easy..
5. Mince the garlic as small as possible..
6. Grate the ginger..
7. Put the carrots, garlic and the ginger into a food bag..
8. Then, put the sugar, fish sauce, honey and the chilli powder into the same food bag..
9. Check that the cucumbers are slightly salted (but not too much). If it is too salty, give the cucumbers a quick rinse. If you can’t taste the salt at all, add a bit more salt..
10. Put the cucumbers into the same food bag and mix well..
11. Leave for 20 minutes or more at room temperature, and then the Oi Kimchi’s ready to eat!.
12. Then keep it in the fridge..

You can allow it to ferment before refrigerating as you would with cabbage kim chi, but. Cucumber Kimchi - Oi Kimchi - Vegan and Gluten Free. Cucumber Kimchi (오이김치 Oi Kimchi) is the most delicious and refreshing summer Kimchi of all Kimchis. Pickled cucumber is an indispensable and irresistible condiment that can be found in most of our favourite grocery stores. This Korean cucumber kimchi is an easy pickled cucumber recipe.

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