Make kimchi with summer cucumbers. It’s easy,crisp, crunchy and deliciously refreshing!
If you ask me which is the easiest kimchi you can try to make this summer, I’d say this cucumber kimchi (oi kimchi, 오이김치)! It’s summer, which means we should all be eating more cucumbers. Simply cut up the cucumbers, salt briefly, and then mix with the seasoning!
It’s an excellent alternative to the stuffed cucumber kimchi, oi sobagi (오이 소박이), if you don’t want to bother stuffing the cucumbers.
Because the cucumbers are cut similar to cubes, this cucumber kimchi is also called oi kkakdugi (오이깍두기), named after cubed radish kimchi — kkakdugi.
Cucumbers and other vegetables
As mentioned in the stuffed cucumber kimchi recipe, use Korean cucumbers if available. Otherwise, Kirby pickling cucumbers are the next best thing for making kimchi. You can also try it with other thin-skinned varieties with crisp flesh and small seeds. The resulting texture may not be as crunchy, depending on the variety. If you have a choice, select cucumbers that are firm and slender. Thicker cucumbers tend to have more seeds and softer flesh.
I like to add Korean garlic chives (buchu, 부추). It’s easier now to find garlic chives around here, and summer garlic chives are tender and delicious. You can leave them out if you can’t find them. Use some scallions instead.
Oi kimchi seasoning
Because this is kimchi, unlike oi muchim, I use salted shrimp (saeujeot/saewujeot, 새우젓) and fish sauce (myeolchiaekjeot, 멸치액젓). The ratio of these two ingredients is always a matter of preference among Korean cooks. You can also just use one of the two, not both. It’s really up to you!
This is actually a question for all kimchi types. There are various ways to make vegan kimchi depending on kimchi types and preference. For this cucumber kimchi, use Korean soup soy sauce (gukganjang, 국간장) as a substitute for salted shrimp and/or fish sauce. Use an equal amount and complete the dish with salt as necessary. Or you can simply use salt to season the cucumbers.
How long will this kimchi stay good?
You can eat this kimchi on the same day you make it. It will be best over the next few days, but still good for up to 2 weeks, if it lasts that long. If you like it ripe, leave it out at room temperature overnight to expedite the fermentation process and then refrigerate. Oi kimchi is not for long-term storage.
More cucumber recipes
Oi muchim (spicy cucumber salad) Oi sobagi (stuffed cucumber kimchi) Oiji (Korean pickled cucumbers) Oiji muchim (spicy seasoned cucumber pickles) Oi naengguk (chilled cucumber soup)Oi Bokkeum (stir-fried cucumbers)
1.5poundscucumbers (Korean cucumbers or other type such as Kirby pickling cucumbers)
1tablespooncoarse sea saltless if using fine salt
2 to 3ouncesgarlic chives (buchu, 부추)Or scallions
1/4medium onion
Seasonings:
2 to 3 tablespoonsgochugaru 고추가루 (Korean red chili pepper flakes)
1tablespoonmyulchi aekjeot 멸치액젓 (fish sauce)
1tablespoonsaeujeot 새우젓 (salted and fermented shrimp) or use more fish sauce
1tablespoonminced garlic
1/2teaspoongrated ginger
2to 3 teaspoon sugar or 2 tablespoons maesilcheong (Korean plum syrup)Or your favorite sugar substitute
1teaspoonroasted sesame seeds - optional
Instructions
Cut the cucumbers in half lengthwise. Cut each one in half again lengthwise. Dice the cucumbern quarters into about 1 to 1.5 inch-long pieces. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.
Cut the garlic chives into 1.5 inch long pieces. Thinly slice the onions.
Add the onions and garlic chives along with all the remaining ingredients to the salted cucumbers. Toss everything until the cucumbers are well coated with the seasoning. The cucumbers will look dry at this point, but will release moisture as they absorb the seasonings.
Notes
You can start eating this kimchi on the same day. If you like it ripe, leave it out at room temperature for a few hours to overnight to expedite the fermentation process. Then, refrigerate.
The recipe I offer you today is easy, fun to make, and tasty to eat right away, though for the best health benefits it can be fermented for up two days, then stored in the fridge for up to 6 months. This kimchi can be made with summer squash or zucchini as well.
“Traditional kimchi is a good source of probiotics, or good bacteria that help to promote a good balance of bacteria in the gut,” Lord says. Research supports this notion, suggesting that eating probiotic foods such as kimchi may help restore a balance between healthy and unhealthy bacteria in the gut.
Coarsely chop the Napa cabbage and place into a bowl add any additional vegetables and then sprinkle with a generous tablespoon of sea salt. Mix well and set aside. In a blender add garlic, ginger, fish sauce ( if adding) sriracha, honey and rice vinegar. Mix well to create the Kimchi sauce.
That being said, Kimchi will and does go bad when stored incorrectly! It can go rancid and result in Kimchi that smells rotten. Sourness is usually not used as an indication for spoilage as Kimchi naturally ferments to produce good probiotics causing it to become more sour (which we know some of you love!).
If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.
Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.
Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.
“The study illustrates that while moderate kimchi intake can yield probiotic benefits, excessive consumption might negate benefits due to its high sodium content,” said Kelsey Costa, MS, RDN, a registered dietitian nutritionist and nutrition consultant for Diabetes Strong Inc.
Freshly made Kimchi usually have a slight bitter aftertaste when compared to fermented packed ones sold in Supermarkets. This is because JIN Kimchi is made fresh daily and it's so fresh it has not had enough time to ferment.
My favorite way to eat this kind of cucumber kimchi is as part of an assortment of banchan, with fresh steamed white rice. But it also slays alongside a katsu or schnitzel or fried chicken or other breaded and fried meat. Or eat it anywhere/anytime you would enjoy a crisp dill pickle spear.
Up to one week in the fridge. Store leftover kimchi in an airtight container or jar in the refrigerator. This dish is best served chilled after marinating overnight for a well-rounded balanced flavor. Because it stores well for a full week, it's a great option to make in larger batches so it's ready ahead of time.
Can you ferment kimchi in mason jars? - Quora. Yes .Just make sure the Jar is perfectly sterilized by submerging it in hot water for a minimum of 10 minutes .
I chose to use a trio of White onions, Red onions and Spring onions. Yangpa Kimchi will evolve with time. At first, a bit crunchy, it will be perfect to eat alongside grilled meats and skewers. When a little more mature, it will soften and will be a fantastic base for a quick Kimchi fried rice.
Reducing sugars in kimchi are used as a carbon source by microbes, and the subsequent breakdown of lactic acid, alcohol, and CO2 produces various components or metabolites that impart kimchi its unique taste and flavor (Choi et al., 2019; Park et al., 2019).
How long does Cucumber Kimchi Last? Cucumber kimchi can last from nine months to one year when fermented and stored properly. Proper storage starts with correct fermentation.
If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.
"If properly stored and refrigerated, the time frame for good crunch and optimal taste is within the stated shelf life on the package." The shelf life of many store-bought kimchi brands is around eight months to a year. But, rely on your common sense. If you see any mold, toss it.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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