Cucumber Kimchi (Oie Sobaegi)
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Coarse Salt1 small
Onion (finely chopped)1 cup
Carrot (finely-minced)2 tbsps
Chili Powder (hot red)2 tbsps
Water (hot)2 tsps
Garlic (very finely-minced)1 tsp
Ginger (finely-minced)Directions:
1
Halve each cucumber horizontally, then each half vertically in 4 to make 32 pieces in all
2
Rub them all over with salt and set aside to drain in a colander for 1 hour
3
In a medium bowl combine remaining ingredients
4
Rinse cucumbers with cold water, drain well and pat dry
5
Taste for seasoning and salt lightly if no salty flavor remains
6
Toss with dressing
7
Transfer to a 1-pint jar and cover tightly
8
Let sit at room temperature for 24 hours before serving
9
Can be made several weeks ahead and refrigerated