Cucumber Kimchi (OI KIMCHI)
Cucumber Kimchi (OI KIMCHI) One of the most beloved versions of kimchi takes a bit of time, but you’ll be pleasantly surprised by the results.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.judyjoo.com.
Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Glass container
- Airtight container
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 450 g (1 lb) small Korean cucumbers (oi) or Kirbies (about 4 total)
- 1 tbsp sea salt
- 1 onion, roughly chopped
- 4 spring onions, chopped
- 1 tbsp gochugaru (Korean chilli flakes)
- 1 tbsp salted shrimp (saewoo jeot), rinsed
- 1 small clove garlic
- 1 (2.5 cm/1 in) knob fresh ginger, peeled and chopped
- 15 fresh chives, cut into 5 cm (2 in) pieces
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