Cucumber Kimchi

Ingredients : 

*1Tablespoon = 15g / 1Teaspoon = 5g / 1Cup = 200g

1. Cucumber : 5Cucumbers

2. Chives : 30g

3. Korean pepper powder : 1cup

4. Salted anchovy sauce : 1/2cup

5. Salted shrimp : 50g

6. Minced garlic : 1tbsp

7. Oligosaccharide : 1tbps

8. Salt : 50g

How to Make it :

1. Wash the cucumber and cut each ends.

2. Boil about 1.5 liters of water with 50g of salt in it and when it boils, turn off the heat and poor it into a bowl with the cucumbers and let it sit for about 20minutes.

3. After 20minutes, take the cucumbers out of the bowl and put into a cold water and let it sit for about 5minutes. After cooling the cucumbers, take it out of the cold water and cut into 4pieces each.

4. Take the cucumber and leaving the end for about 2cm, cross cut through the middle of the cucumber.

5. Wash the Chives and cut it to about 3cm length.

6. Mix the pepper powder, salted anchovy sauce, salted shrimp, minced garlic and the oligosaccharide and fill it between the cross cut cucumbers in step 4.

7. Let it sit in the room temperature for about a day and put it into the fridge. After about two days, it’s ready to eat.

Tip :

1. You can use sugar instead of oligosaccharide, but if oligosaccharide is used, it does not spike up your blood pressure, so it is better to use oligosaccharide for the diabetes patients or if you are watching your weight.