Easiest Way to Make White Cabbage Kimchi

Chinese-Korean Cucumber Kimchi

Using a glove is adviced when mixing with hands.

Recipe Summary 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 | White Cabbage Kimchi

5 cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks

½ cup sea salt

½ cup white sugar

½ 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

Directions

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.

The nutrition data for this recipe includes the full amount of the salt. The actual amount of salt consumed will vary.

Info | White Cabbage Kimchi

prep: 25 mins cook: 5 mins additional: 2 hrs 30 mins total: 3 hrs Servings: 10 Yield: 10 servings

TAG : Chinese-Korean Cucumber Kimchi

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,