Cucumber Water Kimchi.
Fermentation & PicklingIngredients
- Cucumber (in moderate amounts).
- Coarse salt (for brining and seasoning), as needed.
- A moderate amount of chives.
- A moderate amount of red chili peppers.
- 1 green chili pepper.
- Onions (for blender), as needed.
- White part of green onions (for blender), a suitable amount.
- 3-5 tablespoons of cooked rice (preferably cold).
- Water: A total of 14 cups (4 cups for mixing, 10 cups for the kimchi broth).
- 1 tablespoon of minced garlic.
- 1 tablespoon of ginger syrup.
- 2 tablespoons of oligosaccharide (or corn syrup).
Instructions
Rub the cucumbers with saltwater to clean them, then slice them into quarters.
Dissolve coarse salt in boiling water and pour it over the sliced cucumbers. Let them marinate for 20 minutes.
Rinse the pickled cucumbers in ice-cold water and drain them thoroughly.
Chives, red chili peppers, and green chili peppers are chopped into bite-sized pieces.
Place the onion, the white parts of the green onions, cooked rice, and 4 cups of water in a blender and blend until smooth.
Place a fine-mesh sieve over a large bowl and strain the ingredients that have been ground five times, extracting a clear broth.
Combine the remaining 10 cups of water, garlic, ginger syrup, oligosaccharide (or a similar sweetener), and 4 tablespoons of coarse salt to create the broth.
Add the prepared cucumbers and vegetables to the broth and mix well, then refrigerate for marinating.