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Cucumber Kimchi

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

For the most part, people have been trained to think that “comfort” foods are not good for the body and should be avoided. At times, if your comfort food is basically candy or other junk foods, this can be true. Otherwise, comfort foods may be extremely nutritious and good for you. There are some foods that actually can raise your moods when you consume them. If you are feeling a little bit down and you need an emotional pick me up, try a number of these.

Eggs, believe it or not, are wonderful for helping you fight depression. Just see to it that you don’t throw away the yolk. When you want to cheer yourself up, the yolk is the most crucial part of the egg. Eggs, especially the yolks, are full of B vitamins. The B vitamin family can be great for boosting your mood. This is because they increase the function of your brain’s neural transmitters (the parts of the brain that tell you how to feel). Try eating some eggs to jolly up!

Now you can see that junk food isn’t necessarily what you need to eat when you wish 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. You can have cucumber kimchi using 14 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Cucumber Kimchi:
  1. You need For the veg:
  2. Get 4 pounds pickling cucumbers, cut in half lengthwise, then cut into roughly 1-inch pieces
  3. Prepare 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
  4. Use 1⁄4 cup + 1 Tablespoon kosher salt (about 10% less if you're using regular table salt)
  5. Get For the paste:
  6. Take 1⁄4 cup minced garlic (about 5 or 6 large cloves)
  7. Use 1⁄4 cup minced fresh ginger root (about a 2" segment)
  8. Use 1⁄3 cup crushed red chili flakes (like the kind you get with your pizza) more or less depending on your heat tolerance
  9. Use If you have gochugaru (Korean red chili flakes) & want to use instead of crushed red chili flakes, start with one third cup
  10. Provide 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. Prepare 1⁄4 cup sugar
  13. Prepare 1⁄4 cup water for blending
  14. Get 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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