Рет қаралды 944,367
🔔 Cucumber kimchi. (1T=Rice spoon)
10 cucumbers (2.5kg), 150g leek, 60g green onion, 200g onion,
1: Coarse salt 6T (120g), water 2.5L,
2: 5 red peppers (80g), 150g apple, 1/2T salted shrimp (15g), 4T myeolchi aekjeot, 50ml water, 50g rice, ¼T minced ginger, 2T plum syrup, 1T minced garlic (20g), 4T red pepper powder (40g) , coarse salt 1/2T (5g) + 1/2T (5g), Jocheung 2T.
✨ Cucumber kimchi.
1. Cut the cucumber.
2. Add 2.5L of water and 6T (120g) of coarse salt and bring to a boil.
3. Pour over cucumber in a hot state.
+ Leave for 30 minutes.
4. Chop leek, green onion, onion, red pepper, and apple.
5. Put apples, salted shrimp 1/2T (15g), myeolchi aekjeot 4T, water 50ml, and rice 50g in a mixer and grind finely.
6. Add red pepper and grind roughly.
7. Sift through a cucumber sieve and leave for 10 minutes.
8. In a mixer, add ground seasoning, ¼T minced ginger, 2T plum syrup, 1T minced garlic (20g), 4T (40g) red pepper powder, 1/2T (5g) coarse salt and mix to make seasoning.
9. Add cucumber and seasoning and mix.
10. Add onion and mix.
11. Add 2T Jocheung and 1/2T coarse salt and mix.
12. Add green onion and leek and mix.
+ Eat after 7 to 14 days in the refrigerator.
+ You can eat it after 4 days.
#cucumber #cucumber dish #cucumber kimchi