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  Recipe Home » Misc » Cucumber Kimchi "Oi Kimchi"
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  Cucumber Kimchi "Oi Kimchi"
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 184
Ingredients:
2 lb Cucumbers, seenote
7 oz Radish, giant white
2 each Green Onions, shredded
2 tsp Garlic, minced
1/2 tbsp Ginger, fresh, minced
1 tsp Kimchi chile or much more I use 2 tb.
3/4 cup Radish Juice, seenote
4 1/2 tbsp Salt, or slightly less
1 tbsp Sugar
Instructions:
Seenote: Cucumbers, do not use cucumbers with waxed skins. If using
small pickling cucumbers, cut off the ends but do not cut in half in
step #1.
Seenote: Radish juice, Grate Radish and squeeze the pulp in a piece
of cheesecloth to extract juice.
1. Sprinkle cucumbers with 3 Tb Salt and rub. When softened, wash
and cut off both ends. Cut in half crosswise and make a deep
lengthwise slash with the point of a knife on each half. mikenote,
cut almost through to the other side and fold cucumbers open to stuff
them. With longer cucumbers you may cut them into thirds, that is,
into three barrel shaped rounds before you slit each one.
2. Shred giant white radish and sprinkle with powdered pepper.
Combine green onion, garlic, ginger, and 1 Tb salt, mix well. Insert
the mixture into slashes and pack in a jar or crock.
3. Mix giant white radish juice, 2 1/2 cups water and 1/2 Tb salt
together and pour over cucumbers heavy enough to immerse them in the
brine and cover the crock with plastic wrap or its own lid. Let stand
2 days at 72F.
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