Arri London wrote:
>
> 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.

One ingredient that most Westerners seem to avoid when making kimchee is
some sort of smelly fermented fish added into the recipe. If you have an
Asian market near you, look for Japanese 'shiokara,' and add 1-2 TBS to
your recipe. (It's often sold in small bottles and has a very strong
smell!) In Korea people store their kimchee in large pots OUTSIDE their
homes; on roofs, back stairs, etc., as the smell is too strong to keep
them inside. This might be what is missing from your recipe. Many
westernized recipes tone this down by using dried shrimp which gives a
very different flavor.