Comments on: Cucumber Kimchi http://www.korean-food-recipe.com/cucumber-kimchi/ Easy Korean food recipes Tue, 31 Jan 2012 01:17:27 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Boone John http://www.korean-food-recipe.com/cucumber-kimchi/comment-page-1/#comment-1559 Boone John Fri, 16 Dec 2011 19:21:17 +0000 http://www.korean-food-recipe.com/?p=66#comment-1559 Will try this for the coming Christmas. I hope it works!!! Will try this for the coming Christmas. I hope it works!!!

]]> By: admin http://www.korean-food-recipe.com/cucumber-kimchi/comment-page-1/#comment-1411 admin Fri, 27 May 2011 04:13:00 +0000 http://www.korean-food-recipe.com/?p=66#comment-1411 3 T of salt for 1 liter water should work :) 3 T of salt for 1 liter water should work :)

]]> By: Neny Lily Lao http://www.korean-food-recipe.com/cucumber-kimchi/comment-page-1/#comment-1407 Neny Lily Lao Thu, 26 May 2011 08:20:22 +0000 http://www.korean-food-recipe.com/?p=66#comment-1407 The salt and water for boiling is not specified in your recipe. Can we just estimate the quantity/volume? Hope you can give me an advice. The salt and water for boiling is not specified in your recipe. Can we just estimate the quantity/volume? Hope you can give me an advice.

]]> By: vietfoodrecipes http://www.korean-food-recipe.com/cucumber-kimchi/comment-page-1/#comment-1364 vietfoodrecipes Fri, 11 Mar 2011 23:12:56 +0000 http://www.korean-food-recipe.com/?p=66#comment-1364 I love kimchi. This is a great recipe to try at home. I'll try it this weekend. I love kimchi. This is a great recipe to try at home. I’ll try it this weekend.

]]> By: i think this is cheaper than chinese cabbage kimchi.so i wil try this so i can save. http://www.korean-food-recipe.com/cucumber-kimchi/comment-page-1/#comment-1360 i think this is cheaper than chinese cabbage kimchi.so i wil try this so i can save. Tue, 15 Feb 2011 10:38:06 +0000 http://www.korean-food-recipe.com/?p=66#comment-1360 so yummy.................... so yummy………………..

]]> By: admin http://www.korean-food-recipe.com/cucumber-kimchi/comment-page-1/#comment-1349 admin Wed, 22 Dec 2010 05:15:24 +0000 http://www.korean-food-recipe.com/?p=66#comment-1349 No worries Bob :) You did a quite of bit of experiment! I am very impressed and I want to try your recipe. No worries Bob :) You did a quite of bit of experiment! I am very impressed and I want to try your recipe.

]]> By: bob mull http://www.korean-food-recipe.com/cucumber-kimchi/comment-page-1/#comment-1346 bob mull Thu, 09 Dec 2010 21:34:13 +0000 http://www.korean-food-recipe.com/?p=66#comment-1346 SORRY ABOUT THE SPELLING IN MY REPLY. WHAT CAN ONE DO WITH MISO PASTE ?? BOB IN LAS VEGAS ? SORRY ABOUT THE SPELLING IN MY REPLY. WHAT CAN ONE DO WITH MISO PASTE ?? BOB IN LAS VEGAS ?

]]> By: bob mull http://www.korean-food-recipe.com/cucumber-kimchi/comment-page-1/#comment-1345 bob mull Thu, 09 Dec 2010 21:25:57 +0000 http://www.korean-food-recipe.com/?p=66#comment-1345 ....Hi, I have made 3 batches of cucumber kim chi. I rinse the cucumbers in a collander to remove as much salt as possible. I am cautious in adding any salt to the sauce. I do add dried shrimp, not the boiled type, that is lightly salted , from any asian market I use the five crabs fish sauce, which adds great flavor and is salty. I tried both the traditional way of splitting and stuffing the asian or pickling type cocumbers, and just cutting of each end, and halfing the cucumber and cuttin them into 4 quaters. I cannot not any difference. I have let the cucumbers ferment in my kitchen for 4 days before any bubbles noted, it is inly about 50-60 degrees in Las Vegas now, and the bubbles are really bubbling. I used the boiling salted water to pour over the cucumbers, and adding sea salt to the sliced cucumbers, waiting for them to dehydrate for about 1 hour, before rinsing well and like the slicing variations, they all taste and ferment the same. I have added, roastedc sesame seeds, roasted garlig, from a chinese market, red bell pepper slices, white wine sugar, despite what I have done, your guiodence in sharing your recipe has made everything so pleasent. Thanks so much Bob in Las Vegas. ….Hi, I have made 3 batches of cucumber kim chi. I rinse the cucumbers in a collander to remove as much salt as possible. I am cautious in adding any salt to the sauce. I do add dried shrimp, not the boiled type, that is lightly salted , from any asian market I use the five crabs fish sauce, which adds great flavor and is salty. I tried both the traditional way of splitting and stuffing the asian or pickling type cocumbers, and just cutting of each end, and halfing the cucumber and cuttin them into 4 quaters. I cannot not any difference. I have let the cucumbers ferment in my kitchen for 4 days before any bubbles noted, it is inly about 50-60 degrees in Las Vegas now, and the bubbles are really bubbling. I used the boiling salted water to pour over the cucumbers, and adding sea salt to the sliced cucumbers, waiting for them to dehydrate for about 1 hour, before rinsing well and like the slicing variations, they all taste and ferment the same. I have added, roastedc sesame seeds, roasted garlig, from a chinese market, red bell pepper slices, white wine sugar, despite what I have done, your guiodence in sharing your recipe has made everything so pleasent. Thanks so much Bob in Las Vegas.

]]> By: Lisa http://www.korean-food-recipe.com/cucumber-kimchi/comment-page-1/#comment-1166 Lisa Tue, 07 Sep 2010 18:57:18 +0000 http://www.korean-food-recipe.com/?p=66#comment-1166 This is a KOREAN recipe. If you want to substitute ingredients, you should really experiment and figure it out yourself. For someone who sounds so full of yourself, you'd think you could figure it out. This is a KOREAN recipe. If you want to substitute ingredients, you should really experiment and figure it out yourself. For someone who sounds so full of yourself, you’d think you could figure it out.

]]> By: admin http://www.korean-food-recipe.com/cucumber-kimchi/comment-page-1/#comment-1142 admin Wed, 14 Jul 2010 02:51:37 +0000 http://www.korean-food-recipe.com/?p=66#comment-1142 Thanks for your suggestion Steve. When I first started cooking and asked my mom how much salt I should put, she always told me "taste while you cook, and add more salt if it is too blend, if it is not, don't put any more". I asked her back how many spoonful of salt I should put, then she always repeated herself, "taste it and you will know" :) Moms don't follow recipes, but they just know. So it is quite challenging to me to come up with exact measurement. But I promise I will try! Thanks for your suggestion Steve. When I first started cooking and asked my mom how much salt I should put, she always told me “taste while you cook, and add more salt if it is too blend, if it is not, don’t put any more”. I asked her back how many spoonful of salt I should put, then she always repeated herself, “taste it and you will know” :) Moms don’t follow recipes, but they just know. So it is quite challenging to me to come up with exact measurement.

But I promise I will try!

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