*My favorite Kimchi is cucumber Kimchi, especially in the summer.
Few months ago, I bought a bag of cucumbers from a Korean market and made my first cucumber Kimchi. It was very easy!!!!!
1. cucumbers 오이
2. chives 부추
3. red pepper flakes 고춧가루 (Korean red pepper powder)
4. anchovy sauce or shrimp sauce 멸치액젓 또는 새우젓 (Korean anchovy sauce)
5. garlic, onions, green onions, carrots, sugar, salt 마늘, 양파, 파, 당근, 설탕, 소금
1. Cut cucumbers 2.5 ~ 3 inches and cut each piece like the picture. BUT, don’t cut them all the way down, just cut 2/3 so you can put chives stuffing inside of each cucumber piece.
2. Boil water with lots of salt(I put two cups).
3. When it starts boiling, turn off the stove and put those little cucumbers into the hot water.
4. Wait one hour.
5. While you are waiting, you can make chives stuffing. Cut chives 2 inches, slice onions and carrots. And Mix veges with a cup of red pepper flakes, a big spoon of fish sauce, a big spoon of minced garlic, a small spoon of sugar and a small spoon of salt. You can taste it now. If you like spicy, you can put more red pepper flakes.
6. Rescue those cucumbers from salty hot water and drain the water.
7. Put the stuffing into each cucumber piece. It is kinda BORING………
8. This is a very important part!! Put them in a jar or a Tupperware, fill up the container as much as possible. It is not good if there is lots of space. Old Koreans used to put them into a jar and put a big rock on the top of the jar, so it can press cucumbers.
9. I left that Kimchi container outside for two days and then put it into refrigerator because I thought that would help the process of fermentation. We do that for cabbage Kimchi!!!! But my mom said I should have put it into refrigerator after I made that. Anyway, you have to wait for few days.
It was delicious~~~~~~~~
Crunch, juicy, spicy, stinky(of course!)
I eat them almost every meal right now. Am I the happiest girl in the whole world? 🙂