Stuffed Cucumber Kimchi Oi Sobagi

Durchschnittliche Bewertung für Stuffed Cucumber Kimchi Oi Sobagi - Vorschlag: 1

  6 Cucumbers (about 8 inches long)
  3tb Salt
  6 Spring onions, chopped
  3 Garlic cloves, peeled, crushed, and finely chopped
  1 Inch piece fresh ginger, peeled, crushed, and finely chopped
  1sm Korean radish, cut into fine matchsticks
  4tb Red pepper powder
  1tb Sugar



Zubereitung:
Oi sobagi-- stuffed cucumber kimchi-- is another all-time favourite of
mine. The key to making really good cucumber kimchi, advises Halmoni,
is to pour boiling water over the cucumbers after they have been
salted. This, for some reason, keeps them really crisp and crunchy for
a longer period.

Cut the cucumbers either in half (if small), or in thirds (if large).
Stand each segment on its end, and cut a cross down each one almost to
the base (but do not separate). Sprinkle the cucumbers with the salt,
and rub well in. Cover and set aside for about 2 hours (the time this
takes depends on factors such as humidity, moisture level in the
cucumbers, and other such factors). They should be wilted, but still
have a "snap" when bent. When sufficiently salted, wipe off the excess
salt, then pour boiling water over the cucumbers.
Rinse well and refreshimmediately in cold water. Mix together the
spring onions, garlic, ginger, radish, red pepper powder, and sugar.
Wipe dry the cucumbers and stuff the mixture into the slits in each.
Pack the stuffed cucumbers into sterile jars and and cover tightly.
Allow to stand in a cool, dark place for at least a day, then transfer
to a refrigerator. Serve well chilled. These pickled cucumbers will
last for at least a few days, but they are at their best before they go
soft or mushy. Kimchi - The Ultimate Korean Flavor



Durchschnittliche Gesamtbewertung: 0.67 Stern(e)



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