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Ingredientes
- 1/2 gal water plus
- 1/3 c. water
- 3/4 c. salt plus
- 1 Tbsp. salt
- 20 x Asian pickling cucumbers
- 1 head garlic
- 1 x onion cut 1/2" dice
- 1 bn green onions sliced 1/2"
- 1 bn Korean buchu cut 1/2" pcs
- 1/2 c. Korean grnd chile
- 2 tsp sugar (optional)
Direcciones
- Mix 1/2 gallon water with 3/4 c. salt, stirring for salt to dissolve. Soak cucumbers in salt water about 30 min. (Be careful not to soak too long.) Remove cucumbers and rinse.
- Cut about 1/4 inch from each end of cucumbers. Cut cucumbers in half in middle, not lengthwise. Hold cucumber facing circular middle. Cut in half lengthwise, leaving about 1/2 inch at end uncut. Cut in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semi-equal parts of cucumber, cut but still attached. Repeat with remaining cucumbers.
- Separate garlic cloves and peel. Place garlic in a food processor or possibly blender and mince. Combine onion, green onions, buchu, garlic, grnd chile, 1 Tbsp. salt and 1 tsp. (optional) sugar in large bowl. (If mixing with your hands, be sure to wear rubber gloves to avoid chile burn.)
- Set 3 (1-qt) jars on work surface. Using your fingers, separate cucumber quarters and stuff mix into cucumbers. Divide proportionately among jars, pressing cucumbers down firmly into jars.
- Stir 1 tsp. sugar into 1/3 c. water till sugar is completely dissolved. Pour sugar water over cucumbers. Let sit 1 day before serving. Cucumber kimchi ferments very quickly. Chill after opening.
- This recipe yields 3 qts.
- Yield: 3 qts
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1726g | |
| Calories 292 | |
| Calories from Fat 30 | 10% |
| Total Fat 3.48g | 4% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23042mg | 960% |
| Potassium 921mg | 26% |
| Total Carbs 63.8g | 17% |
| Dietary Fiber 21.4g | 71% |
| Sugars 29.94g | 20% |
| Protein 8.65g | 14% |
