@bayanbites7: 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

Teresa Long :

Perfect side 🥰

BayanBites7 :

Recipe ⏬ 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.

joja :

ليه ما عملت الخيار شرايح انا ما استحمل سلطه كل شل مقطع باتجاه

ددر الياقوت :

ممكن مقادير بلعربي

سكراب وتين للجسم :

صلصله صويا وعسل دبس الرمان وبابريكا وسمسم وزنجبيل وثوم

Ma.258 :

وين الطريقه

Lula💕💕💕 :

I love kimchi 🥰💕

ماريا🧚🏼‍♀️ :

ايش الصوص الاسود ؟

🕊️࿐رِٰوِٰحِٰ࿐🕊️ :

حد يترجم ويبعت شو الصوصات

AmooL-2 :

صلطه بالثوم وع

Brittany :

Well done

geraldinemabadi25 :

ca donne trop faim miam

. :

ايش الغوتشوجارو!!!ماعرفته

safagrace.glow :

Healthy, healthy

سبحان الله :

طيب حطت كوبين مويه بس مو كاتبه صح ؟ مويه ولا خل

ᥫ🇸🇦 | ﮼أكابر :

الذذذ شي اسويها اسبوعياً مرتين 👌👌

ريم :

مفهمت طريقة التخمير🙄 وايش هاذا الا صبيتيه مويا ولا شو

ددر الياقوت :

ممكن مقادير بلعربي

ALNADA🦢 :

ضافت كوبين ماء والا خل ؟

SH’🐆 :

It looks delicious

samablue22 :

شو يعني غوتشوجارو ؟

بنت زهران 🦋 :

احب كذا بس مااكلها لان فيها جزر انامااحب الجزر

lbas hager :

ايش اللي صبته بالاخر

philip abrahams :

Love it

Guldenфр :