Steps to Make Chinese Cabbage Kimchi

Cucumber Kimchi (Oi Sobaegi)

Soak the cabbage in this water for about 3 to 4 hours.

Recipe Summary Cucumber Kimchi (Oi Sobaegi)

Great dish. I had it while I was in Korea and had to bring it back with me; the recipe that is. The dish is ready after 30 minutes, but the cucumbers become infused with more flavor after 12 to 24 hours.

Ingredients | Chinese Cabbage Kimchi

1 English cucumber

1 teaspoon kosher salt

2 scallions, white and light green parts only, finely chopped

2 tablespoons rice vinegar

2 cloves garlic, finely chopped

¼ inch piece fresh ginger, finely chopped

1 tablespoon hot chile oil

1 tablespoon Korean chile powder

1 teaspoon white sugar

½ teaspoon fish sauce

Directions

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.

You can find fish sauce and Korean chile powder (gochugaru, gochugalu, or Korean crushed red pepper) in the Asian-food section of large supermarkets and in Asian specialty markets.

The nutrition data for this recipe includes the full amount for the salt. The actual amount of the salt consumed will vary.

Info | Chinese Cabbage Kimchi

prep: 10 mins additional: 1 hr total: 1 hr 10 mins Servings: 6 Yield: 6 servings

TAG : Cucumber Kimchi (Oi Sobaegi)

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