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Before you jump to Cucumber Kimchi recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Healthy eating is now a good deal more popular than it used to be and rightfully so. Poor diet is one factor in diseases such as heart disease and high blood pressure which can put a drain on the economy. While we’re constantly being encouraged to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. It is likely that a lot of people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, merely making a couple of minor changes can positively affect everyday eating habits.
You can get results without needing to remove foods from your diet or make considerable changes at once. Even more crucial than wholly modifying your diet is just simply substituting healthy eating choices whenever possible. Eventually, you will find that you actually prefer to ingest healthy foods after you have eaten that way for a while. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate before.
Thus, it should be quite obvious that it’s not at all hard to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to cucumber kimchi recipe. To make cucumber kimchi you only need 9 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to make Cucumber Kimchi:
- Prepare 1 English Cucumber
- Use 1/2 tablespoon Salt
- Take 1 carrot
- You need 1 teaspoon garlic minced
- Prepare 1/4 teaspoon ginger grated
- Provide 1/2 teaspoon Sugar
- Use 1/2 tablespoon Fish sauce
- Provide 1/2 tablespoon Honey
- You need 1 &1/2 Tablespoon Korean Chili powder
Instructions to make Cucumber Kimchi:
- Cut off both ends of the cucumber. Divide the cucumber into 4 pieces, then cross-cut each piece. Remove the centre (the seeds) of the cucumber if it is watery and slimy. Then cut the cucumbers into sticks. You should end up with 5-6cm long cucumber sticks.
- Put the cucumber into a large bowl then scatter the salt around on top. Gently mix them so that the salt spreads evenly.
- Put the cucumbers in a strainer to drain excess water. Set it aside for 20 minutes.
- Julienne the carrots. If you have a vegetable slicer, it would be fast and easy.
- Mince the garlic as small as possible.
- Grate the ginger.
- Put the carrots, garlic and the ginger into a food bag.
- Then, put the sugar, fish sauce, honey and the chilli powder into the same food bag.
- Check that the cucumbers are slightly salted (but not too much). If it is too salty, give the cucumbers a quick rinse. If you can’t taste the salt at all, add a bit more salt.
- Put the cucumbers into the same food bag and mix well.
- Leave for 20 minutes or more at room temperature, and then the Oi Kimchi’s ready to eat!
- Then keep it in the fridge.
In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in. Easy to make and full of healthy, gut-supporting probiotics. If you want a real treat, use this recipe to make stuffed cucumber kimchi (or kimchee). Known as oi sobaegi in Korean, this wildly popular dish is hard to keep on the table or in the fridge. Cucumber Kimchi - Oi Kimchi - Vegan and Gluten Free.
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