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Receta Cucumber Kimchi (Oi Sobaegi Kimchi)
by Global Cookbook

Cucumber Kimchi (Oi Sobaegi Kimchi)
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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

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. This recipe yields 3 qts.
  7. Yield: 3 qts