24 Small (Cut crosswise into 4 all the way from one end till about 1/2-inch from the bottom)
Coarse sea salt
1 Cup (16 tbs)
2 Cup (32 tbs), chopped into 1/4-inch pieces
10 Cup (160 tbs)
1 Cup (16 tbs), chopped into 1/4-inch pieces
Red pepper powder
1 Cup (16 tbs)
1. In a pan boil 10 cups of water with 1 cup of coarse sea salt. Pour the boiling water on top of the cucumbers and soak for about 50 minutes. Then rinse them in cold water once and drain the water.
2. In a bowl mix all the ingredients for the kimchi sauce. Add the garlic chives and green onions to the sauce and mix well.
3. Open the cut cucumber gently and put some of the sauce mixture into it and rub the surface of the cucumber with the sauce.
4. Put the kimchis in a glass container and set them aside at room temperature overnight and then refrigerate.
5. Serve with rice.
Soaking the cucumbers in hot salt water helps the cucumbers stay crunchy after the kimchi has been made.
Add chopped carrot for color.
Cucumber Kimchi is a traditional Korean Side Dish. You are bound to find great abundance of fresh tender and cool cucumbers in summers. Watch this video to learn how to make a delicious Korean style cucumber pickle or kimchi which is ideal as a summer appetizer or side dish. They are so delicious that you would want to snack on them too. It’s cool, spicy, sour, crisp and crunchy all in one! This is such an easy and super ref
Korean Food: Cucumber Kimchi (오이 소박이) Recipe Video, Asian Oi Sobaegi