Spicy cucumber salad (Oi Muchim)
Sauce:
- 1TBsp sugar
- 1TBsp gochugaru
- 1TBsp soy sauce
- 1TBsp rice vinegar
- 1TBsp sesame oil
- 1-2 garlic cloves, crushed
- Sesame seeds
Kimchi
- Napa cabbage
- Coarse sea salt
- 1 bunch green onions, chopped
- 1 white onion, diced
- 4 cloves garlic, diced
- Optionally, chunk of daikon, julienned
- 1 large chunk of ginger, julienned
- 1/2 cup of gochugaru for each pound of cabbage
- 2 cups water
- 2 TBsp flour (wheat or rice)
- Tear cabbage in quarters, then chop into nice flat pieces
- Layer cabbage in large tub, sprinkle with salt between each layer
- Every 30 minutes, toss the cabbage until pieces are soft and bend without breaking, and water is released. If no water is released, add more salt. If pieces snap, let brine longer. Should be about 90 minutes total.
- Boil water with flour, cook until it forms a paste, let cool
- When cabbage is soft, rince briefly in cold water and drain well
- Mix all ingredients except cabbage in a large bowl
- Wear gloves. Mix in the cabbage and massage it gently so there is red sauce everywhere. If you have leftover brine from a previous batch, add it.
- Pack into fermenting jars, leaving plenty of room to breathe (2-3 inches min)
- Ferment at room temperature for 1 week, then refrigerate
Source: Fiona/exlibris, Vancouver librarian on IG
