As super bowl sunday occurs, I find myself in the local mega-mart, where besides all the salted meats and limp cheeses, I find cucumbers on sale.
As I only subscribe to the “puppy and kitty” bowls , I’ll spend the afternoon / evening in the kitchen. On my menu are pork / shrimp pot stickers, and a cucumber kimchi.
I am sure I deviate wildly from traditional methods, but with a working result.
Kimchi, a staple in Korean cuisine, is a famous traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.
There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. Traditionally, kimchi was stored in-ground in large earthenware to prevent the kimchi from being frozen during the winter months. It was the primary way of storing vegetables throughout the seasons. In the summer the in-ground storage kept the kimchi cool enough to slow down the fermentation process.
Note: This is ready to eat fairly quickly, but the flavor will continue to develop over time in the refrigerator. This is fairly spicy, and is intended to be eaten as a side dish (banchan). Once the on counter period is done, it really must be chilled for several hours. Kimchi is best cold.
- 1 lb Cucumbers One medium english
- 1/2 ea Onion Small. peeled, thin sliced
- 1 tbsp gochugaru Korean red pepper powder
- 1 tbsp Minced Garlic
- 1 tbsp Ginger peeled, grated
- 1/2 tsp Fish Sauce
- 2 tbsp Toasted Sesame Oil
- 1 tbsp Salt
- Wash, peel, half and seed cucumber, slice to ~1/4 "
- In strainer, toss cucumbers with salt, let drain for 30 minutes
- Rinse and drain well
- In a medium glass bowl, mix all and rest for 2 hours. stir every hour
- Taste, season, and balance flavor
- Chill for at least 2 hours
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