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Cucumber Kimchi

Before you jump to Cucumber Kimchi recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.

Most of us believe that comfort foods are bad for us and that we have to stay away from them. Often, if your comfort food is essentially candy or other junk foods, this holds true. Otherwise, comfort foods may be very nutritious and good for you. Several foods actually do raise your mood when you eat them. If you feel a little bit down and you need a happiness pick me up, try a few of these.

Grains can be great for fighting a bad mood. Barley, quinoa, millet, teff, etc are all good for helping you feel happier. They help you feel full also which can truly help to better your mood. Feeling hungry can be a real downer! The reason these grains are so good for your mood is that they are not hard for your stomach to digest. You digest these foods quicker than other things which can help boost your blood sugar levels, which, in turn, helps make you feel more pleasant, mood wise.

Now you realize that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try several of these instead!

We hope you got benefit from reading it, now let’s go back to cucumber kimchi recipe. To make cucumber kimchi you need 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Cucumber Kimchi:
  1. You need For the veg:
  2. Prepare 4 pounds pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces
  3. Get 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
  4. Provide 1⁄4 cup + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt)
  5. Take For the paste:
  6. You need 1⁄4 cup minced garlic (about 5 or 6 large cloves)
  7. You need 1⁄4 cup minced fresh ginger root (about a 2" segment)
  8. Provide 1⁄3 cup crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance
  9. You need If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup
  10. You need 1⁄4 cup steamed white rice, lightly packed (If rice is stale microwave in a bowl with 2 Tbsp of water for 60 seconds.)
  11. Prepare 1⁄4 cup fish sauce (like Tiparos or Three Crabs)
  12. You need 1⁄4 cup sugar
  13. Take 1⁄4 cup water for blending
  14. Use 1⁄3 cup water for getting the remaining seasoning off the bowl and making additional brine
Steps to make Cucumber Kimchi:
  1. In a large stainless steel or mixing bowl, toss the cucumbers, green onion and salt together. Make sure to thoroughly incorporate the salt throughout the cucumber. In 20 to 30 minutes, you should start to see the cucumber release water. Let the cucumber sit for about 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
  2. After 2 hours, rinse the cucumber with enough water to cover by 4 inches and swishing the cucumber in the water 7 or 8 times. Remove the cucumber into a strainer and let the excess water drain while you prepare the paste.
  3. Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cucumber.
  4. Get into the bowl with your hands and mix that paste into the cucumber until all the pieces are evenly and thoroughly coated.
  5. Pack your kimchi into a bottle or other tight-lidded container (This time I repurposed a half gallon kimchi jar) and use the last 1⁄3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 1 to 2 inches of headspace at the top to allow for expansion as fermentation takes place.
  6. Your cucumber kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.)
  7. This is the kimchi after about 3 days of fermentation.

In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in. Easy to make and full of healthy, gut-supporting probiotics. If you want a real treat, use this recipe to make stuffed cucumber kimchi (or kimchee). Known as oi sobaegi in Korean, this wildly popular dish is hard to keep on the table or in the fridge. Cucumber Kimchi - Oi Kimchi - Vegan and Gluten Free.

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