CUCUMBER KIMCHI/OI GIMCHI
What To Cook Today recipe - Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 pickling cucumber (about 1 lb)
- 1/3 cup table salt
- 4 1/3 cup water
- 6 cloves garlic (minced)
- 1/2 onion (diced)
- 1/2 bunch Korean leeks (buchu, cut into 1/2-inch lengths)
- 5 green onions (cut into 1/2-inch lengths)
- 1/4 cup Korean chili powder
- 1 Tbsp coarse sea salt or kosher salt
- 1 tsp sugar
Instructions
- 1
Cut the cucumbers lengthwise into quarters and place in a large bowl. Dissolved the table salt in 4 cups of the water and pour over the cucumbers. Soak the cucumbers for about 20 minutes
- 2
Combine the garlic, onion, Korean leeks, green onions, chili powder, and sea salt in another large bowl
- 3
Remove the cucumbers from the salt water and rinse. Add the cucumbers to the spicy mixture and mix until the cucumbers are all well coated. Stuff the cucumbers into a 1/2-gallon glass jar, pressing firmly until filled
- 4
Dissolved the sugar in the remaining 1/3 cup water and pour over the cucumbers. Cover tightly. Let sit in a cool, dark place for 2 to 3 days before opening to see if it's ripe. The cucumbers should be sour and have absorbed the sat and flavors of the seasonings. Refrigerate after opening. It will keep for almost 2 weeks in the refrigerator