Homgz food!
So I make Kimchi which I learned from my husbands mom. I recently had a request for the recipes to be posted here so I think I will do that.
Cucumber Kimchi:
(2)Cucumbers
Sesame Oil
Ground Red Pepper (Korean Chili Powder is best if you can find it)
Soy Sauce
*You can add other things if you are so inclined such as other vegetables or fruits. This is just what I use. I find two cucumbers works for myself and my husband, though he often requests four when he's really in the mood for it.
You can use your cucumbers peeled or not or partially, it's up to you. First you cut up your cucumbers in to relatively thin slices then place them in a large (depending on how many you use) bowl. Salt them until they are all covered pretty well. Leave them sit uncovered for an hour or two so they dry out.
After the time is up drain them and set aside. In a smaller bowl mix your soy sauce, pepper and sesame oil together. This is too taste and your tolerance for spiciness. When it is to your liking add mixture to the cucumbers and toss. Viola!
You can eat it right then or let it sit so the cucumbers soak up the flavoring before you enjoy. It works great by itself or on a bed of rice.
Lettuce Kimchi:
(1) head of lettuce. Any variety that you like.
Fish sauce
soy sauce
Korean Chili Powder (ground red pepper if you can't find the other stuff)
Break up your head of lettuce and place it in a bowl big enough so you can toss it to mix it up when you need to. Again if you want you can add your own other ingredients (shredded carrots, green onions, etc etc). In another bowl mix your fish sauce, soy sauce, and Chili powder (or pepper if that is what you are using) well. Some people add sugar too, that's up to you and it's all to taste. Place the mixture in the bowl with the lettuce and toss. Most say to let it ferment for a few days but Ive put it in my fridge right way and it was fine.
I hope this helps and you enjoy the out come and I hope I remembered everything there is making this dish! If you have any questions, feel free to comment.
Cucumber Kimchi:
(2)Cucumbers
Sesame Oil
Ground Red Pepper (Korean Chili Powder is best if you can find it)
Soy Sauce
*You can add other things if you are so inclined such as other vegetables or fruits. This is just what I use. I find two cucumbers works for myself and my husband, though he often requests four when he's really in the mood for it.
You can use your cucumbers peeled or not or partially, it's up to you. First you cut up your cucumbers in to relatively thin slices then place them in a large (depending on how many you use) bowl. Salt them until they are all covered pretty well. Leave them sit uncovered for an hour or two so they dry out.
After the time is up drain them and set aside. In a smaller bowl mix your soy sauce, pepper and sesame oil together. This is too taste and your tolerance for spiciness. When it is to your liking add mixture to the cucumbers and toss. Viola!
You can eat it right then or let it sit so the cucumbers soak up the flavoring before you enjoy. It works great by itself or on a bed of rice.
Lettuce Kimchi:
(1) head of lettuce. Any variety that you like.
Fish sauce
soy sauce
Korean Chili Powder (ground red pepper if you can't find the other stuff)
Break up your head of lettuce and place it in a bowl big enough so you can toss it to mix it up when you need to. Again if you want you can add your own other ingredients (shredded carrots, green onions, etc etc). In another bowl mix your fish sauce, soy sauce, and Chili powder (or pepper if that is what you are using) well. Some people add sugar too, that's up to you and it's all to taste. Place the mixture in the bowl with the lettuce and toss. Most say to let it ferment for a few days but Ive put it in my fridge right way and it was fine.
I hope this helps and you enjoy the out come and I hope I remembered everything there is making this dish! If you have any questions, feel free to comment.