Cucumber – Kimchi
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 min |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 cucumber (s)
- 4 teaspoons salt
- 8 teaspoons chili powder, Korean (Red Pepper Powder)
- 1 clove garlic, pressed or garlic granules
- 1 teaspoon anchovy paste
Print Recipe
Pin Recipe Instructions
- Kimchi comes in many different variations. One of them is the cucumber oi kimchi. The version presented here is a very simple one that you can do on the side, or when the other kimchi has already turned sour or when an unexpected visitor comes in.
- Slice the cucumber into thin strips. Mix with the salt in a bowl and let steep for 5 minutes. If too much water has accumulated, throw it away. Otherwise continue straight away by mixing the cucumbers with the remaining ingredients. If you don`t like it that spicy, you can use less chili powder.
- The portion information is relative. Koreans eat a lot of rice with them and kimchi is just one of many, many side dishes.
- The kimchi can be eaten after just half an hour of steeping. But it tastes best after 1 - 2 days of rest.
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