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| Chinese-Korean Cucumber Kimchi |
"Delicious and easy Korean-style refrigerator pickles with a bit of Chinese flair! It goes very well with Korean BBQ dishes. "
Ingredients :
- 5 cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks
- 1/2 cup sea salt
- 1/2 cup white sugar
- 1/2 cup white vinegar
- 1 cup water
- 2 tablespoons chili bean sauce (toban djan)
- 1 tablespoon hot chili oil
- 2 (4 inch) fresh hot red chile peppers, sliced
- 1 small onion, sliced
- 5 cloves garlic, sliced and crushed
Instructions :
| Prep : 25M | Cook : 10M | Ready in : 3H |
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- Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
- While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
- Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.
Notes :
- The nutrition data for this recipe includes the full amount of the salt. The actual amount of salt consumed will vary.
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