Cucumber Water Kimchi.
Fermentation & PicklingIngredients
- 8 cucumbers.
- 2 tablespoons of sweet rice flour.
- 1 sheet of dashima (kelp) (15g).
- Ingredients: * Water for soaking kelp: 250 ml * Water for blanching: 3 liters * Water for making broth: approximately 1 liter
- Sea salt (1 cup for blanching + 1 tablespoon for seasoning + half a teaspoon for sauce).
- New sugar (1/3 teaspoon for blanching + 1/4 teaspoon for seasoning).
- A handful of chives.
- A handful of chives.
- 1 onion.
- Half a pear.
- 5 green chili peppers.
- One piece of ginger.
- A handful of garlic.
- 1 teaspoon of salted shrimp.
- 2 tablespoons of plum extract.
- Anchovy fish sauce, 1/4 cup.
Instructions
First, make a broth using kelp (dashima). Then, dissolve sweet rice flour in water to create a sweet rice paste, and let it cool.
In a pot of boiling water (approximately 3 liters), add 1 cup of sea salt and 1/3 teaspoon of sugar. Blanch the cucumbers for 5 minutes, then immediately transfer them to ice water to cool.
Cut the chives and scallions into 4 cm pieces. Finely chop half of the onion and put the other half in a blender with the other ingredients (pear, green chili pepper, ginger, garlic, and salted shrimp).
Make a slit in the zucchini, leaving about 3 cm at the end.
Strain the blended seasoning through a sieve and mix it with a solution made from kelp and sweet rice. Then, add the remaining seasonings (plum extract, anchovy fish sauce, powdered sugar, and sea salt).
Fill each cucumber with a half-teaspoon of seasoned ground beef (the seasoning should include salt). Then, pack them tightly into a jar.
Pour the prepared broth into a container and add Korean radish.