Basic Oi (Cucumber) Kimchi

Basic Oi (Cucumber) Kimchi

BASIC OI (CUCUMBER) KIMCHI
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Oi (cucumber) kimchi is a delicious, refreshing variation on the
traditional Korean kimchi recipe.

This particular recipe is a modified version of the recipe posted by Dr.
Ben Kim, at http://www.drbenkim.com/how-to-make-cucumber-kim-chi.htm.

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Preparation time:

  active: 30 minutes
  soak: 8+ hours
  sit: 24+ hours

Yields:

  1.5 pints

Ingredients:

  1 lb. pickling (or "seedless") cucumbers
  2 tsp. sea salt
  2 tbl. red pepper powder ("kochu-garu")
  1 garlic clove, minced
  1/2 tsp. finely minced ginger
  3 green onions (chopped coarsely)
  1/4 yellow onion
  1 tbl. sugar
  1 tsp. white wine vinegar

Phase 1:

  Clean the cucumbers, but do not peel. Cut off and discard about 1/2 inch
  off each end. (You may need to cut more off the end if the cucumber still
  tastes bitter there.) Chop the cucumbers into thin slices and put them
  in a large bowl. Add the salt and toss until it is well distributed.

  Cover the cucumbers and them them sit at room temperature in a dark area
  for at least eight hours (or even overnight). (This helps pull the moisture
  out of the cucumbers, forming the base for the kimchi brine.) Stir once
  about four hours in.

Phase 2:

  Combine the red-pepper powder with 2 tbl water to create a thick paste.
  Be careful not to get it on your hands; the red-peppers are very spicy
  and can burn your hands. Add the paste to the cucumbers.

  Add the minced garlic, minced ginger, green onions, sugar, and vinegar.

  Slice the onion coarsely and add it to the cucumbers.

  Toss everything thoroughly, again being careful not to get the
  red-pepper mixture on your skin. Stir until everything is well mixed.

Phase 3:

  Transfer this "pre-kimchi mass" to a quart jar (or two pint jars).
  Transfer any remaining liquid to the jar(s) as well; this will help
  form the kimchi brine. Make sure the lids form a tight seal.

  Let the jar(s) sit out at room temperature for at least 24 hours,
  after which it is ready to eat, or refrigerate.
  
  It will supposedly keep for up to a month in your fridge, but mine
  is always long-gone within a week!

Notes:

  "Red-pepper powder" (called "kochu-garu" in Korean) is actually the same
  as most Cayenne pepper, although "Cayenne pepper" is a name that can be
  given to any of several different hot peppers. If possible, look in an
  asian store for "red-pepper powder"; that way it'll be most authentic.

  Do not use garden-variety cucumbers to make the kimchi--they become soggy
  and mushy, and the rinds are tough and hard to eat. You really must use
  pickling cucumbers (or any other crisp cucumber with very few seeds).
  Look for cucumbers with lighter skins, rather than darker skins, as this
  is an indicator of how many seeds the cucumber has.

  You really must cut off and discard 1/2 inch from the end of each
  cucumber; if you don't, you risk your kimchi being bitter (from chemicals
  found in the flower and stalk).

  Lastly, don't try to use a non-white vinegar with this recipe. The
  strong flavor of such vinegars do not generally mesh well with the
  kimchi. If at all possible use white wine or rice wine vinegar; other
  kinds I've tried have resulted in the cucumbers turning soft very
  quickly.

To "fork" seems quite natural for food-related uses :-)

When I have a variation on a recipe, I usually post it as a comment to the recipe website I was using, then forget all about it. A personal fork would be much better.