Cucumber Kimchi


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


  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.

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