Kimchi is one of the most important dishes in Korea. It is not only delicious and refreshing but also has an aftertaste in sourness and spiciness and is rich in nutrients. There are so many different types of kimchi in Korea that almost any vegetable can be used to make kimchi. This cucumber kimchi is one of the kimchi often eaten in Korean households besides spicy cabbage. Cucumber is crunchy and slightly spicy, very refreshing and appetizing. Grams of cucumber, grams of carrot, grams of garlic, grams of ginger, grams of green apple, grams of dried chili powder, grams of dried chili powder, grams of salt, grams of monosodium glutamate, grams of sugar, grams of fish sauce, grams of white rice vinegar.

Method of production will be cut into diamond-shaped pieces of cucumber, will be cut into diamond-shaped pieces of carrots, will be cut into the cucumber and carrots mixed, add salt and mix well, and then put into the refrigerator refrigerated marinade for two hours, will be crushed garlic, will be crushed ginger peel, will be mixed with the two, and put into a garlic jar pounding, will be cut into small pieces of green apples should be peeled, I forgot, huh, put into a garlic jar pounding. Pour the mashed garlic, ginger and apple into the cooking pot, add the dried chili powder, then add sugar and MSG, then pour in the right amount of white vinegar, then pour in the fish sauce and mix well.

Squeeze the marinated cucumber and carrot and set aside, then pour in the mixed sauce and mix well. Cover with plastic wrap and place in the refrigerator for two hours. After marinating, you can remove to a plate. It can be served as a congee dish with any porridge. When pickling the cucumber, you can put more salt as appropriate, so that you can brake out more water from the cucumber. Be sure to wring out the water after pickling, otherwise the salty flavor is too heavy and too salty to be tasty. In addition to the above seasonings, you can also properly put some boiled dry small fish, such as anchovies or silverfish, the flavor will be better.

Anchovies or silverfish should be cooked in the oven in advance, otherwise the fishy flavor is too heavy. It's best to choose crispy apples with a sweet and sour taste. Korean pickles are usually spicy, and Korea is a nation that can eat spicy food and loves spicy food. A lot of reality TV shows, a lot of people gulping down raw green goat chili in front of the camera, it's not that they're showing off anything. In front of food, there is only space in their eyes and mouths. Korea will abound in sour cucumber material. Usually in addition to cucumber, some carrots are added, green and red colors will sell well, and some apples and fish sauce will be added.

Pepper is indispensable. The richness of the preparation of the ingredients is also one of the reasons why Korean kimchi is so crispy and delicious. In fact, in addition to the preparation of ingredients, you must also consider how to retain the moisture of the cucumber. Salted vegetables put too much salt, too much water loss. Cucumbers naturally won't be crispy In the recipe, adding ginger, garlic, white wine and pepper can quickly enhance the taste of cucumbers Finally, in the preservation of pickles, freezing them in the refrigerator can make them crispier, but they should also be covered with plastic wrap to prevent pickles from becoming tasteless.