cucumber kim chee (vegan) |
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This is not 'authentic' ceramic-jar-buried-in-the-backyard-for-a-year kim chee. Instead, I went for maximizing the taste:effort ratio.
This is a great way to use a lot of cucumbers, and came in handy one summer when our cucumber vines were particularly productive. Japanese, English or Persian cukes work well, but the 'normal' cucumbers tend to get mushy.
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Cut edges off cucumber and rub together. This is an old wives' tale to take any bitterness out of the cuke. Using a vegetable peeler, peel the cucumber skin in long strips so that the cucumber has “stripes” down the long way. Cut cucumbers into about 1" thick rounds, then quarter them.
Dump them into a bowl and sprinkle a little Hawaiian salt over them. Give them a quick toss and let it sit for about 30 minutes. This will help them weep out and get crunchier. Drain any liquid.
Take a few heaping spoonfuls of Chili Garlic Sauce and toss them with the cukes. Let it sit for a few hours, and then taste. Add a bit of salt or more chili garlic sauce if necessary to taste. If possible, let it sit overnight, but this is not a requirement. Drain most of the liquid.
Will stay nice and crunchy and keep well for about a week, but they don't last that long in our house.
Dump them into a bowl and sprinkle a little Hawaiian salt over them. Give them a quick toss and let it sit for about 30 minutes. This will help them weep out and get crunchier. Drain any liquid.
Take a few heaping spoonfuls of Chili Garlic Sauce and toss them with the cukes. Let it sit for a few hours, and then taste. Add a bit of salt or more chili garlic sauce if necessary to taste. If possible, let it sit overnight, but this is not a requirement. Drain most of the liquid.
Will stay nice and crunchy and keep well for about a week, but they don't last that long in our house.