Dish of Cucumber Juicy Kimchee
(click to enlarge)

Cucumber Juicy Kimchee


Korea   -   Oi Nabak Kimchi
Makes:
Effort:
Sched:
DoAhead:  		 4 #
***
2 hrs
Bests		 This easy to make, refreshing Kimchee is popular during the Summer. It can be eaten right after it is made, with a dash of rice vinegar, and perhaps a pinch of sugar, or it can be fermented for 2 to 3 days. I recomend the full 3 days ferment.

------
1-1/2
8
8
2
2
1
------
5
1
1/2
2
2
------
---
#
oz
oz


oz
---
cl
in
c
oz
c
---
-- Vegetables
Cucumber (1)
Daikon (2)
Napa Cabbage
Scallions
Fresno Chili
Carrot (opt 3)
-- Dressing
Garlic
Ginger
Rice Porridge (4)
Sea Salt (5)
Water
--------------

This recipe makes 4 pounds, 2 pounds 4 ounces drained weight. With liquid, it will fill a 1/2 gallon fermenting jar.

Make   -   (2 hrs - 1 hr work)
  1. Slice Cucumbers less than 1/8 inch thick. A mandolin or similar slicer is good for this.
  2. Peel DAIKON and cut into very thin juliennes (I use a julienning vegetable peeler) cut to about 1-1/2 inches long.
  3. Shred CABBAGE thin in lengths of about 1-1/2 inch long.
  4. Cut SCALLIONS into 1-1/2 inch long pieces, white and green.
  5. Cap and core CHILIS. Slice into fine threads about 1 inch long.
  6. IF Using: scrape CARROT and cut into fine juliennes. Again, a julienning vegetable peeler is the best way.
  7. Mix all Vegetable items.
  8. Crush GARLIC and chop fine. Slice GINGER very thin crosswise, then into threads and finally cut the threads crosswise fine. Mix and pound to a smooth paste in a mortar.
  9. Combine Garlic mix with all other Dressing items.
  10. Pour Dressing over Vegetable mix and tumble well to coat evenly. It will seem not very juicy and rather salty at first, but as the salt leaches liquid from the vegetables it will get juicy. Tumble a couple of times to help it along.
  11. This Kimchee can be chilled and served after an hours rest time. (dress with a dash of rice vinegar and possibly a pinch of sugar), or it can be set in a cool place to ferment for 2 to 3 days, then refrigerate. In any case, it should be consumed within a week.
NOTES:

  1. Cucumbers:

      Use narrow unwaxed cucumbers that need not be peeled or seeded (Persian, European, Korean, Japanese etc.).

  2. Daikon Radish:

      Either Korean (cylindrical) or Japanese (carrot shaped) will work fine, there isn't much difference.

  3. Carrot:

      This type of kimchee existed before the carrot was introduced to Korea, but is often included, as some people consider it to enhance the flavor.

  4. Rice Porridge:

      A very simple, quick and easy to make Rice Porridge can be used in Kimchee recipes. For details see our recipe Rice Porridge, Quick.

  5. Sea Salt:

      Only completely natural sea salt is acceptable for making kimchee, as some of the trace minerals are very important to the fermentation process. American sea salt may have come from the sea, but has been heavily processed and is unsuitable. Buy your sea salt from a Korean market where it is sold in various size plastic bags for a reasonable price.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
kpv_kccuk1 150906d kimc86   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.