{"id":934,"date":"2020-02-02T15:26:55","date_gmt":"2020-02-02T15:26:55","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=934"},"modified":"2020-02-02T15:27:00","modified_gmt":"2020-02-02T15:27:00","slug":"cucumber-kimchi","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=934","title":{"rendered":"Cucumber Kimchi"},"content":{"rendered":"\n
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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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

I am sure I deviate wildly from traditional methods, but with a working result. <\/p>\n\n\n\n

From Wikipedia:<\/p>\n\n\n\n

Kimchi<\/strong>, a staple in\u00a0Korean cuisine, is a famous\u00a0traditional\u00a0side dish\u00a0of salted and\u00a0fermented\u00a0vegetables, such as\u00a0napa cabbage\u00a0and\u00a0Korean radish, made with a widely varying selection of seasonings including\u00a0gochugaru\u00a0(chili powder),\u00a0spring onions,\u00a0garlic,\u00a0ginger, and\u00a0jeotgal\u00a0(salted seafood), etc.<\/em><\/p>\n\n\n\n

There are hundreds of varieties of kimchi made with different vegetables as the main ingredients.\u00a0Traditionally, 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.<\/em><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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Cucumber Kimchi<\/h2>\n
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Easy, Fast and Fresh. <\/span><\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>4 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time <\/span>3 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span> Cups<\/span><\/span><\/div><\/div>
Course: <\/span>Side Dish<\/span><\/div><\/div>
Cuisine: <\/span>Korean<\/span><\/div><\/div>
Calories: <\/span>177<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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