Chemo the Clown wrote:
> On Aug 13, 8:51 am, Goomba > wrote:
>> Does anyone have a good recipe/method for making cucumber kimchi?
>> I've only attempted it once and felt it was lacking something, but can't
>> say what? Also I want to make sure it doesn't get watery as it never is
>> when I have eaten it at restaurants. So I think the method is important.
>> The stuff I like is hot yet a touch of sweet also.
>
> "Can't say what" or...won't say what?
>
> Try this:
> Ingredients:
>
> 2 teaspoon salt
> 1 Tablespoon vinegar
> 1 Tablespoon sugar
> 1/2 to 1 teaspoon Korean red pepper powder or 1/4 to 1/2 teaspoon
> cayenne
> 2 medium seedless cucumbers, peeled an cut lengthwise into thin, 4-
> inch long slices
> 1 medium white onion, cut in half, then cut into thin slices
>
>
> Instructions:
> In a large jar, thoroughly mix together the salt, vinegar, sugar, and
> Korean red pepper powder. Add the cucumber and onion slices, then mix.
> Refrigerate for 2 to 3 hours before serving.

Looks like a good recipe but the important technique I'm familiar with
is to add a liberal amount of salt to the cut up cucumbers and let it
soak for 15 minutes to several hours. Then rinse the salt off and add
the other ingredients. Getting the proper saltiness is pretty tricky and
depends on length of time you soak the cucumbers and thickness of the
cut pieces. Thin slices require a short time. Taste your cucumber before
adding the other ingredients! If the cucumbers are too salty for your
taste, soak it in water for a while to reduce the salt.

This step is a big pain-in-the-ass to get right and you'll probably get
a few too-salty batches. However, it changes the texture of the cucumber
in a very cool way. You method is easier and pretty foolproof but the
results won't be the same - I guess. I don't think I've had this dish
prepared this way before.

It would probably be a good idea to add some garlic to this recipe - the
Koreans sure would. A little ginger couldn't hurt either. :-)