Cucumber Kimchi and Cube Radish Kimchi
Kimchi – a quick and easy recipe that only takes 30 minutes to make. It's highly popular in the last 20 years here in most south Asia and even in the western country. It’s spicy, fermented cabbage, garlic, ginger & Korean chillies.
Ingredients
CUCUMBER KIMCHI
- 2 tbsp fish sauce
- 1 tbsp salt
- 3 tbsp sesame seeds
- 2 medium cucumber cut into cubes
- 1 medium carrot cut into strip
- 4 stalk spring onion chopped
- 3 tbsp Korean chilli powder
- 8 cloves garlic minced
CUBE RADISH KIMCHI
- 2 medium radish cut into cubes
- 4 stalk spring onion chopped
- 5 tbsp Korean chilli powder
- 2 inch ginger minced
- 5 cloves garlic minced
- 3 tbsp white sugar
- 1 tbsp salt
- 2 tbsp fish sauce
- 3 tbsp vinegar
Instructions
- Cut the cucumber or radish into cubes then add the salt and soak at least (1 to 2 hours)2. Drain and rinse the cucumber or radish ( just a little quick rinse), drain and remove the excess water, and place it back in the bowl, add the grated carrot, white onion and green onion.3. on a separate bowl, add minced garlic, Korean chilli powder, sesame seeds and fish sauce, combine and add onto the mixing vegetables.4. Using tongs or gloves, mix and massage the vegetables and the red pepper mixture together really well, until well coated.5. put the cucumber kimchi in a sterilized container or a jar, leaving 1-2 inches room at the top for juices to release. 6. u can eat straight away or ferment 1 to 2 days. The longer you ferment, the more complex and tangy the taste.7. This will keep for months on end in the fridge and will continue to ferment very slowly, getting more and more flavorful. 8. Serve it as a side dish: scoop it out using a slotted spoon, place in a small bowl, drizzle with sesame oil, toasted sesame seeds, and fresh scallions. Or Use it in Kimchi Fried Rice, Kimchi Burritos, Seoul Bowls, and Kimchi Soup!
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