Cucumber Kimchi RecipeIf you want to make Cucumber Kimchi, then this is the recipe to use, its simple, quick and relatively easy to make.
Cucumber kimchi is sometimes called a stuffed cucumber salad and when it's made with Asian cucumbers or pickling cucumbers which have less water it can be kept for a few months and can be used to make soups and stews.
It is immensely popular throughout Korea and is a common side dish in the home. It is best to use pickling cucumbers, but I can't find these in the UK so have used ordinary ones, you can use either.
Cucumber Kimchi Recipe Ingredients:
3 tablespoons of Plain flour
Begin by filling a bowl with about 1.7 litres of hot/boiled water, and add 100g of salt, allow this to dissolve completly and then add the cucumbers which I have cut in to quarters. Leave these to soak for around 30 minutes.
To stuff the cucumbers cut a cross from one end and cut down most of the way leaving about 1 1/2 centremetres at the other end in tact. Stuff the cucumbers with the chives and sauce and then take a chive and wrap it round the open end and tie it up.
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