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Hạnh Lê Review
Hạnh Lê Review
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Monday 19 October 2026 14:56:00 GMT
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Easy Homemade Cucumber Kimchi Crunchy, spicy, and flavorful Korean cucumber kimchi with carrots and green onions. Servings: 4 Ingredients 3 seedless cucumbers, sliced into rounds 1 large carrot, julienned 3 large bulb green onions, thinly sliced 1 tbsp salt, for salting cucumbers 1 tbsp sesame seeds, divided Spicy Kimchi Seasoning 3 tbsp soy sauce 1 tbsp fish sauce or oyster sauce 1 tbsp grated ginger 2–3 tbsp gochugaru, or to taste 5–7 garlic cloves, minced 1 tbsp sesame oil 1 tsp sugar (optional) Instructions Salt cucumbers: Sprinkle sliced cucumbers with 1 tbsp salt. Let sit for 30 minutes, then drain and rinse briefly. Prepare vegetables: Julienne the carrot and thinly slice the green onions. Make seasoning: Mix all seasoning ingredients with half the sesame seeds. Combine: Toss cucumbers, carrots, and green onions with the seasoning until evenly coated. Ferment: Transfer to a clean glass container, cover loosely, and leave at room temperature for 8–10 hours to begin fermentation. Refrigerate: Place in the refrigerator to continue developing flavor. Sprinkle with remaining sesame seeds before serving. Tip: Fermentation: Leave at room temperature for 8–10 hours in a cool kitchen (around 68–72°F), then refrigerate. This begins fermentation but doesn't guarantee fully fermented kimchi. Sesame oil: For a more traditional fermented kimchi, skip the sesame oil during preparation and add it when serving, if desired. Storage: Keep refrigerated and enjoy within 2–3 days for the best crunch, or within one week. #salad #kimchi #asian #healthy #usa
Easy Homemade Cucumber Kimchi Crunchy, spicy, and flavorful Korean cucumber kimchi with carrots and green onions. Servings: 4 Ingredients 3 seedless cucumbers, sliced into rounds 1 large carrot, julienned 3 large bulb green onions, thinly sliced 1 tbsp salt, for salting cucumbers 1 tbsp sesame seeds, divided Spicy Kimchi Seasoning 3 tbsp soy sauce 1 tbsp fish sauce or oyster sauce 1 tbsp grated ginger 2–3 tbsp gochugaru, or to taste 5–7 garlic cloves, minced 1 tbsp sesame oil 1 tsp sugar (optional) Instructions Salt cucumbers: Sprinkle sliced cucumbers with 1 tbsp salt. Let sit for 30 minutes, then drain and rinse briefly. Prepare vegetables: Julienne the carrot and thinly slice the green onions. Make seasoning: Mix all seasoning ingredients with half the sesame seeds. Combine: Toss cucumbers, carrots, and green onions with the seasoning until evenly coated. Ferment: Transfer to a clean glass container, cover loosely, and leave at room temperature for 8–10 hours to begin fermentation. Refrigerate: Place in the refrigerator to continue developing flavor. Sprinkle with remaining sesame seeds before serving. Tip: Fermentation: Leave at room temperature for 8–10 hours in a cool kitchen (around 68–72°F), then refrigerate. This begins fermentation but doesn't guarantee fully fermented kimchi. Sesame oil: For a more traditional fermented kimchi, skip the sesame oil during preparation and add it when serving, if desired. Storage: Keep refrigerated and enjoy within 2–3 days for the best crunch, or within one week. #salad #kimchi #asian #healthy #usa
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