Korean cucumber kimchi recipe. Learn how to make quick and easy cucumber kimchi (oi kimchi)

35 minutes is all you need to make this comforting kimchi jjigae. With its salty, savory, and smoky flavors, this classic Korean kimchi stew can be served as a main with a side of rice, or as part of a family style meal. This recipe is meat-free (vegetarian) and can be also be made 100% ...

FERMENTATION LENGTH: 3-5 daysSALT PERCENT: 5%These flavorful shredded carrots—seasoned with Korean red pepper powder and other typical kimchi flavorings—can be enjoyed on their own, tossed into a salad, sprinkled over a rice bowl, added to a taco, or mixed in with sauteed greens.

I first tried Kimchi while spending the night at a friend’s house in high school. Her Mom was from Korea and she always kept a gallon glass jar of the wonderfully spicy and sour cabbage in t…

Hello everybody! I am so excited to show you how to make vegetarian or vegan kimchi today. It's from my new cookbook! How long have you been waiting for this recipe? Or maybe you made your own adaptation of my traditional kimchi recipe or my easy kimchi recipe? When people asked me how to make...

Make Kimchi with Apples in 20 min or less!

Cucumber kimchi (oi-sobagi or oi kimchi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It’s delicious and refreshing and it’s a great quick cucumber kimchi recipe to make when cucumbers are in season and you don’t feel like waiting for your kimchi...

My Quick Cucumber Kimchi combines sliced cucumber with carrots, onion, garlic and chili and can be prepared in only 30 minutes.

Nabak Kimchi is a great mild spring water Kimchi that's simple to make, pretty to serve and is great first kimchi for kids. Only 6 ingredients needed!

Kimchi or more specifically, napa cabbage kimchi, is one of the most popular banchan that's spicy, tangy, and funky. Our kimchi recipe is traditional and authentic, made with quartered napa cabbage, which means the process is a bit more labor intensive. However, this allows for longer storage and longer fermentation compared to geotjeori (fresh kimchi), which is meant to be enjoyed within a short time. You can also try our quick cucumber kimchi for a cucumber alternative that takes only 20 minutes.

Kimchi is very easy to make and full of gut-beneficial bacteria. This recipe is vegan and free of any added sugar. Homemade kimchi is much better for you as it's alive unlike most shop bought fermented veggies that have been pasteurised and lots of the goodness is killed.

Kimchi-making tips, tricks, and considerations from the woman behind the jars at Portland’s acclaimed Korean restaurant Han Oak

How to make crunch and delicious Korean radish Kimchi (Kkakdugi)

Pickled daikon radishes served in its own salty and acidic brine. This is a popular Korean dish often served as a side.

My classic, spicy, traditional whole leaf napa cabbage kimchi recipe that I've been using for years and years. Spicy, fermented, and delicious.

How to make fermented Cucumber Kimchi Pickles in 3-5 days with 20 minutes of hands-on time! Easy to make and full of healthy, immune-supporting probiotics. Note: If you are looking for "Cucumber Kimchi",  this may not be the recipe for you. This is liquidy and briny, more like pickles, less like Kimchi. :)

Spicy Korean Cucumber Kimchi Refrigerator Pickles - spicy and a little sour, these pickles are easy to make - ferment for one day, then refrigerate them

Kimchi is Korea’s national dish. It is a fermented vegetable condiment, mainly using Napa cabbage. Here, this recipe uses zucchini with various seasonings.

Lately I've been trying to learn some authentic korean food recipes to remember my heritage. Today, I'm sharing my mom's 김치 / kimchi recipe.

Kkakdugi normally is the cubed, firm & crunchy Korean radish kimchi you've probably had or seen before. This isn't the first time I've made..

Finally, it's time for a homemade Korean Kimchi Recipe. My grandma makes the best kimchi and I can vouch for that. This kimchi is the real deal. It is authentic, delicious, and classic. Kimchi is a great side dish for any meal. It also makes some of the most delicious Kimchi creamy dip, Kimchi Fried Rice, Spicy Kimchi Tofu Stew, and Kimchi Pancakes. This recipe is a treasured one that I will always keep. This Grandma's Classic Kimchi recipe is one of my most treasured. It was an honor to learn from her and, best of all, it tastes damn good. It is my pleasure to share this traditional Korean Kimchi recipe with all of you! What is Kimchi/Kimchee? Kimchi, also known as kimchee, is a traditional Korean dish that's made with fermented and salted Napa cabbage. Marinated and fermented vegetables are used to preserve them during winter. Although Napa cabbage is the most popular vegetable used to make kimchi carrots, radishes and cucumbers are also used. There are many kimchi recipes, which vary according to the season and region they were made in. It is easy to make vegan kimchi, you just need to keep plant-based ingredients. Kimchi is readily available and affordable, but I would always advise you to make your own homemade kimchi. Although it can take some time to prepare the vegetables, unlike other fermented foods like bread, beer and kombucha, it is mostly an easy process. Kimchi can be kept in the refrigerator for quite some time, making it a versatile, economical and simple-to-prepare dish. How does Kimchi taste? Kimchi has a very unique taste which makes people love it or hate it, this is mostly due to some people don't like sourness. Kimchi's taste is complex and can vary depending on the recipe. Kimchi will have three main flavors: umami, spicy, and sour. The vegetables you use, the fermentation time, and the amount of sugar or salt used will all affect the taste. Kimchi is a fermented food, so its predominant flavor is usually sour. The bacteria that produces lactic acid during fermentation gives kimchi a spicy, spicy flavor similar to sauerkraut. If garlic is used in kimchi, the flavor intensifies during fermentation. Kimchi can be spicy depending on the amount of pepper used and the type of pepper. What do I love about kimchi/kimchee? Besides being one of the healthier food, kimchi has definitely got something addictive regarding its flavor. There are many wonderful flavors. It has three distinctive flavors: garlic, sour, and spicy. Also, kimchi has a certain level of crispiness which adds to the fullness of experience while eating. Is homemade Kimchi really spicy? It all depends on what type of kimchee is made and/or bought. You can make your own kimchI, which is less spicy than some. Why is homemade kimchi more delicious than store-bought? As I've said before, this kimchi recipe will amaze your taste buds. And as you know, most homemade recipes are better than store-bought, in some cases even better than in restaurants. Some other reasons why is homemade kimchi version better: Homemade kimchi is much cheaper With some tweaks, you can make it your own recipe Share with family and friends It's fun! Can American cabbage be used as a substitute? I wouldn't advise, it won't be the exact same. Napa cabbage has different properties, it is more crunchy and overall makes way better kimchi. Can I substitute red pepper powder with gochujang? No, don't do that! Although gochujang is a red chili paste, you shouldn't substitute it with red pepper, because the texture is totally different. For how long should kimchi be fermented? Kimchi is fermented for at least one day. Usually, Kimchi is fermented from 1-3 days at room temperature or 21 days in the fridge, depending on how sour you want your Kimchi to be. After opening your kimchi jar, it can stay fresh for up to a week at room temperature, and for up to 6 months refrigerated. While refrigerated your kimchi keeps the fermentation process, but if you don't like your Kimchi to sour, you can use it for up to 3 months. If Kimchi becomes too sour, but you don't want to throw it away, try mixing it into some dishes with a milder flavor, like rice. Can regular salt be used for Kimchi? My grandma explained to me that thick sea salt is better than salts like Morton and Diamond kosher salt. It makes cabbage soft and withers and also removes too much moisture. Look out for coarse sea salt grains. What if I don't have red pepper powder for Kimchi? Okay, I have a small discomfort because everyone wants authentic cultural dishes, but not everyone is willing to pay for the authentic ingredients. :) This red pepper powder cannot be replaced with any other. This powder is the only powder if you want to make kimchi authentic. It is not the same as cayenne pepper. It is not the same as chili powder. It is not the same as red bell pepper flakes. It is not the same as powdered pepper flakes. It is not the same as Sriracha. How to make Kimchi Taste better? It should be left out for a longer time before it is put in the refrigerator. Is there a way to make homemade kimchi less sour? Place it in the refrigerator within 12-24 hours. After this, let it rest for at least one night and then place it back in the refrigerator the next morning. What type of jar should I use for Kimchi? I purchased half-gallon wide-mouthed jars. It is very simple to place kimchi into jars with wide mouths. Homemade Kimchi Recipe Ok, now that we know everything we need to know on how to make authentic Kimchi recipe it is time. Kimchi/kimchee is a favorite of mine, so I recommend making homemade kimchi. It's cheaper to make at home than to buy it in the grocery store. If you like this Authentic Korean Kimchi Recipe, share it with your friends and to your Pinterest board! Ingredients For the cabbage: 16 Oz Napa cabbage (cut into 1 inch size) ½ cup of sea salt 1 cup of water Seasonings for kimchi: ½ medium sweet onion ½ tsp of sugar 1 bulb garlic, peeled 4 TBSP cup of water ½ cup red pepper powder 1 bundle of julienned green onions Directions Cut the cabbage into 1-inch size pieces. Mix and Stir the Napa cabbage with the already prepared mixture of sea salt and water using a large bowl, until the sea salt has completely dissolved. Mix the cabbage using your hands. Allow it to stand for around 2 hours. Using a blender, mix the garlic and onion with 1/4 cup of water until you have a smooth paste. Combine the mixture in a large bowl. Add the red pepper powder, green onions, salt and sugar. To make a separate radish-kimchi separate the portion for radish kimchi. When the cabbage is ready, rinse nicely it to get rid of most excess salt. Toss it with the red pepper seasoning mix until the cabbage is well coated. The seasoned kimchi should be placed in a large jar (large-mouthed jar). With your fist, press the cabbage to compress the contents nicely. Continue filling the jar with the seasoned kimchi. If necessary, you can use another jar. Cover the pallet jars with a tight fitting lid and let them rest outside overnight at room temperature. The next day, taste the kimchi. If you like it more sour leave it out for another day or two. When the kimchi is according to your liking, you can place it in the fridge. Kimchi is a fermented food that can be kept in the refrigerator for a very long time. But I wouldn't say it lasts more than 6 months.

This traditional Korean cubed radish kimchi recipe, or "kkakdugi" in Korean, is easier to make than cabbage kimchi, and it's ready to eat in just a day or two. It's naturally paleo, Whole30, and keto, and you can easily make it vegan as well!

In Korea, there are hundreds of different varieties of kimchi, each variety noted by the main vegetable ingredients and the mix of seasonings used to flavor the dish. In fact, there is a museum in Seoul South Korea specifically dedicated to the dish. Regardless of the region, the most common ingredients in kimchi are: napa cabbage, salt, scallions, onions, ginger, radish, garlic, shrimp paste, and fish sauce. The great thing about kimchi is the variety of vegetables you can use, however the one vegetable that all varieties of kimchi contain is cabbage. After that it is game on, use what ever vegetables you have, that is the great thing about kimchi. Kimchi is that is fermented is traditionally made via the process of lactofermentation, just like sauerkraut. This process of using living bacteria can cause many problems when you want to make kimchi at home and can it safely. Personally I am not sure if you can do so, or if you should. I know you can buy commercially produced kimchi that comes in glass jars that have been heat processed, but I am loathe to try canning a batch of lactofermented vegetables at home. My nephew Calan and his wife Eri (who is from Korea) introduced me to kimchi. I am talking about the authentic, fresh as well as fermented kimchi, tangy, crunchy, and full of flavor. Not the kind you find in jars at the local Walmart, you know the ones with ½ inch of dust on the top. This recipe is based on the varieties of fermented kimchi that I personally believe are out of this world. Listen, my wife will be the first to tell you I am not a big vegetable eater, but I really enjoy pickled and fermented vegetables. The variety of both fresh and fermented kimchi in which my niece Eri introduced me too blew me away. Growing a garden and being somewhat of an avid canner, I wondered if I could come up with a recipe that would satisfy my taste for kimchi, but be safe to can and share with my family and friends. Technically, this recipe is not a traditional kimchi, but rather a 'Korean Inspired' recipe for pickled vegetables. The same ingredients can be used, however, rather than using the process of lactofermentation, I pickled the vegetables using vinegar and traditional kimchi spices. Now, The closest local Korean market is 'H-Mart' in Dallas, TX and that is about 2 hours from my home. When we go to visit Calan and Eri who live in the DFW area we generally go there and I stock up on my supply of Korean and Asian foods. Anyway, I have been wanting to try a 'kimchi' inspired pickle recipe. I did not have any Korean red Pepper Flakes, but had about 10 tablespoons of red pepper paste left so I decided I would give my recipe a try. I had enough red pepper paste to make four pints and if it did not work, well the cost was minimal. Because regular cabbage was $0.49 a head, and napa cabbage was $2.49 a head, I decided to use regular cabbage and treat it just like it was napa cabbage, used banana peppers from my garden, and regular onions and carrots. Personally I love the way this recipe turned out! Next time I go to Dallas I will by some daikon radish and spring for the extra cost for the napa cabbage at my local Walmart and try it with more traditional ingredients and see if I like it better. The great thing about this recipe is that you can use what ever vegetables you like. Special Ingredients As mentioned earlier the variety of vegetables and ingredients kimchi varies, with each person or family having their of traditions and personal tastes. Most kimchi's however contain one or more of the following ingredients. Napa cabbage, salt, daikon radish, scallion and red pepper flakes (gochugaru). Most of these ingredients with the exception of the red pepper flakes (gochugaru) can be found at your local supermarket. Heck my local Walmart here in East Texas has everything except the daikon radish, but I have seen it there. Now the Gochujang is a different story, and you will either have to find it as a local ethnic (Korean, Chinese, or Asian) market, or you will have to purchase it online. When purchasing it at the supermarket, most of the bags will be labeled in Korean or maybe even Chinese. Another thing you must look out for, is that even though it is called red pepper flakes, it is really 'coarse' red pepper powder and the bag made labeled as such. Your best best if you do not have a Korean friend or family member is to look for bags labeled 'Coarse Red Pepper Powder' or Gochugaru. In my recipe I used red pepper paste (gochujang), I could have used flakes, but as mentioned I did not have any on hand. Next time I will try a combination of both although I am happy with how the red pepper paste turned out. Red Pepper Paste (Gochujang) – Dried Korean red flakes, glutinous rice, fermented soybeans and salt that is made into a paste and fermented. Red Pepper Flakes (Gochugaru) – Sun dried Korean red peppers that are coarsely ground. The may be mis-labeled as red pepper powder in English, but remember you want the 'coarse' red pepper flake. Red pepper flakes that you find in your local supermarket (the type used on pizza) are not the same. Getting Everything Ready (Mise En Place) The use of vinegar in this recipe makes the kimchi a high acid food so we will use a water bath canner to can our kimchi. In addition to the water bath canner you will need the appropriate number of pint of quarts jars, lids, and rings. If you haven't cleaned yours jars, then do so before you get started. Once your jars are clean we are going to sterilize them. Fill your water canner about ¾ full with water and put on the stove and set it on high. I like to go ahead and sterilize my jars and set them aside on my racks just before I add my ingredients. Once the water in your water bath canner or stockpot begins to boil, reduce the heat until the water simmers and using your jar tongs place no more than 3 pint jars in your water bath canner or stockpot at a time and leave for 30 seconds to sterilize the jars then remove to a rack to cool. If you do not have a metal rack, a bath towel folded in half to protect the counter will work, however be careful not to knock the jars onto the floor. At this point I also sterilize my funnels and other equipment by dipping them into the water and placing them on my canning racks with the jars. When you are ready to can your kimchi, take a small saucepan and fill with water and set it on high and heat it just until it starts to boil. Turn off the heat and add your rings and lids. The Recipe As I mentioned earlier Kimchi can be made fresh or fermented, so I asked myself why can't it be pickled? This recipe uses the same spices as a traditional kimchi, and has the same spicy, tangy flavor it is simply pickled as opposed to fermented. As far as I am concerned, this recipe definitely classifies as a variety kimchi. But if it makes you happy, then you could call it 'Korean Style Pickled Vegetables'. Whatever the name, I asked my Korean niece Eri how she liked it and I got what I call the official Korean seal of approval “that's good uncle Todd.” Anyway, I have enjoyed this recipe and if you like kimchi and or other pickled vegetables, I am sure you will like it as well. The kimchi recipe that I used as inspiration for this recipe can be found at the website 'The Kitchen: How To Make Easy Kimchi At Home.' http://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390. Todd's Kimchi (Korean Style Pickled Vegetables) 2 lbs cabbage, cored and cut into 2 inch pieces 2 onions, chunked 1 cup banana peppers, cut into matchsticks 3 carrots, cut into matchsticks 6 garlic cloves, minced 1 1/2 cups vinegar 3 tablespoons sugar ¼ cup pickling salt ¼ cup fish sauce (If you want it vegetarian you can substitute soy sauce) 8 to 10 tablespoons red pepper paste 1 teaspoon ginger paste or grated fresh ginger 1 teaspoon red pepper flakes (optional) In a non-reactive saucepan, combine the red pepper paste, ginger paste, garlic, sugar and vinegar. Bring to a boil, then let it cool. Once the pickling liquid has cooled, add the fish sauce to the liquid. I like to make my mixture a day ahead to allow the flavors to mingle. Core and cut the cabbage into 2 inch pieces and place in a large bowl and toss with the salt. Cover with plastic wrap and place in the refrigerator for 6 to 8 hours tossing it every few hours. After the allotted time (6 to 8 hours), place a colander in the sink, drain the cabbage, and rinse with cold water three or four times to remove as much of the salt as possible. Gently squeeze out any excess liquid and place in a large bowl. Toss the cabbage with the remaining vegetables (carrots, banana peppers, onions) and optional red pepper flakes. Pack the vegetable mixture firmly into pint mason jars. (the recipe as written generally makes about 4 pints. If you find you need more jars, you may not have packed firmly enough - and you'll need more vinegar mixture as a result.) Using a canning funnel, pour the pickling (vinegar and spice) mixture over the vegetables and leave ½ of head space in each jar. Wipe the rim of the jars with a damp paper towel to remove any residue, then add the heated lids and rings and hand tighten. Using you jar tongs, place the jars into your boiling water bath canner making sure that the water level in the canner is 2 to 3 inches above the tops of the jars. Process the jars for 20 minutes in a boiling water bath. After 2o minutes, remove them to cool on a rack or towel until you hear them seal and they are cool. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before opening. The Conclusion I have to admit that I was really surprised how good this recipe turned out as I was sort of winging it. I had a base recipe, but substituting regular cabbage for the napa variety concerned me. I thought I would come out soggy, but I found that the process of salting the cabbage actually kept it crunchy, even after processing in my water bath canner. I whole heartedly believe it is the technique of the recipe that made the difference. I really liked having big pieces of onions with the cabbage, and the banana peppers from our garden were a last minute addition. Like I mentioned earlier, that is the great thing about pickling vegetables, almost anything works. This recipe is a keeper for me, there may only be a few people in my family who will enjoy the tangy, crunchy, flavor, but that's okay, it means more kimchi for me. If you are wanting to learn about canning, be sure and check out some of my other articles on the subject on our blog. And as always, if you have enjoyed this article, please share it with your friends and don't forget to send us on friend request on Facebook and Google+ so that you will not miss out on any of our new articles. Additional References: To Pressure or Not To Pressure, That Is the Question: Preserving Your Bounty Safely. http://culinaryyou.blogspot.com/search/label/Pressure%20Canning The Kitchen: How To Make Easy Kimchi At Home.' http://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390.

Fermenting foods is a great way to extend the harvest. Kimchi is a staple in traditional Korean cuisine consisting of fermented vegetables. This recipe puts a North Iowa twist on kimchi, using local ingredient: kohlrabi. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.

Kimchi is a spicy Korean side dish that is traditionally fermented, similar to sauerkraut. It is usually made with napa cabbage along with other vegetables like carrots, onions, ginger, and garlic. Korean chili flakes give it a spicy kick! Kimchi is surprisingly easy to make and so delicious!

Kimchi has a long tradition and is considered a Korean national dish. It is probably the most well-known fermented dish served all around the world. There are many varieties of kimchi, from sweet to sour and those in between.