Cucumber kimchi
Cut cucumber and salt it for minimum 30 minutes then drain off the liquid.
Mix the following into a paste:
(Ratio measurements)
*3 minced garlic
*2 gochugaru
*1 ginger
Coat the cucumber with the paste and let it sit for at least an hour. The longer the better!
Green onion kimchi
Mix the following into the bowl you will be storing the kimchi in:
(Ratio measurements)
*3 fish sauce
*2 gochugaru
*1 white sugar
(add water if you like it saucy)
Tip – mix the fish sauce and sugar first to get all the grains dissolved and then add the gochugaru (and water if you’re using it)
Into the same bowl, cut the onions into bite size pieces, white parts a little smaller.
For best results, refrigerate and eat after an hour minimum.
by digitulgurl
3 Comments
Give a Man a Fish and You Will Feed Him for a Day. Teach a man to fish and he will spend a fortune on gear he will only use twice a year.
What are your units of measurement? 1 ginger could be anything — bananas or thumbs is what I usually use for that ingredient
Is there any way you could “fake it ‘til you make it” by substituting gochujang for the gochugaru? I won’t be able to get gochugaru for a while, but I have gochujang right now. That green onion kimchi is haunting me.