Kimchi is more a way of preparing a vegetable than one specific food. I’ve shown how to make Kimchi Soup which uses traditional “kimchi” made from Napa cabbage. Kimchi can be made from a variety of vegetables though: cucumbers, radishes, cabbage, etc.
Cucumber kimchi is Dan’s favorite kind of kimchi, and over Thanksgiving (I know, I know a long time ago!) Oma taught me how to make it.
- 1 seedless cucumber
- Sea salt, approximately 1 teaspoon, more to taste
- 3 tablespoons hot pepper powder, finely ground
- 1 teaspoon crushed red pepper flakes
- 3 green onions
- 1 jalapeno or other spicy pepper
- 1/2 teaspoon sesame oil
- 1 teaspoon fish sauce
- 1/2 teaspoon beef bouillon granules
- 1 teaspoon minced garlic
- Roasted sesame seeds, to taste
Slice cucumber into one quarter inch slices.
Place in bowl and sprinkle with sea salt. Below is the salt I used. I’ve found if there is a spice or ingredient that is used often in ethnic food, it is significantly cheaper at the ethnic grocery stores.
For Korean food, tofu, rice, soy sauce, sesame oil, sesame seeds, rice vinegar, fish sauce, etc. are all cheaper at the Korean market. I haven’t made Indian food too much yet, but I’ve noticed the spices and rice are significantly cheaper at the Indian marts. Do your research before buying at the typical American grocery stores!
Meanwhile, slice the green onions.
Slice or mince the jalapenos. We leave the seeds and ribs in for more heat, but you can take them out if you can’t handle the heat. Who am I kidding? I can’t take the heat either. This is Dan’s dish and only Dan’s dish. 🙂