Корейское Кимчи из Огурцов (Ои-Собаги) Рецепт Spicy Stuffed Cucumber Kimchi (Oi-sobagi) 오이소박이 만들기

✨ I'm getting a little ahead of myself with this recipe ^^ Cucumbers are not yet at summer prices))), but you can take note of this Cucumber Kimchi for the summer season or, like me, cook it now. ☝Leave your comments with your opinion about the dish👍👎 🌶️Cucumber Kimchi (오이소박이/ Oi-Sobagi/Oi-sobagi) 🥢Ingredients: cucumbers 2 kg (15 pcs.) green onions (thin) 150-200 g ✳️Water for Pickling Cucumbers: water 1.5 liters salt 150 g ✳️Sauce-Dressing: sweet pear (large) 1 pc. onion (medium) 1 pc. chopped garlic 75g ginger 5g fish sauce 50 ml plum extract (sugar or any other sweetener) 2 tbsp. 🥢Method of preparation: 1) Wash the cucumbers well, grate them with salt. Trim the ends along the edges of the cucumbers and cut them into pieces 5 to 7 cm long. Make a cross-shaped cut on each piece of cucumber, leaving an intact indent of 1 cm. 2) Dissolve salt in water and pour it over the cucumbers. Soak the cucumbers in salted water for 40 minutes. You can put a press on the cucumbers or after 20 minutes turn them over once to the other side. Then rinse the cucumbers in running water. Then squeeze the water out of the cucumbers (do not press too hard) or put them under a press for 30 minutes to remove the water. 3) Cut the green onion into 2 cm long pieces. Grind the pear, onion and ginger in a blender (you can add a little water or mineral water to make it easier to grind). 4) Mix all the ingredients from the "Sauce-Dressing" section. Then add the green onion there, and mix everything well again. 5) Place the dressing sauce into the cross-shaped cut in the cucumbers in portions and coat the cucumber a little on top. Put the cucumbers seasoned with the dressing sauce in a storage container (I fit everything in a 3-liter container). 6) Keep the container with cucumber kimchi at room temperature from 3 hours to 1 day, depending on how hot it is in the room, the hotter the faster put the container in the refrigerator and then keep it in the refrigerator all the time. 7) The shelf life is from 3 months (then the cucumbers still have elasticity and some crunch), but it is also possible for up to 6 months (then the cucumbers become very soft). The shelf life is indicated for a regular refrigerator (the shelf life in a special refrigerator for kimchi may be longer). 💡Tips: 💚If you can buy onion-jusai (부추/Buchu), then use it together with green onions in a 1:1 ratio (100 g green onions and 100 g onion-jusai). 💚This kimchi is served as a regular appetizer (banchan) among other appetizers.