Kimchi with cucumbers

Korean cuisine

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Description Products Steps

Kimchi with cucumbers is a spicy Korean snack. Kimchi is prepared by lactofermentation, which means bacteria are used to digest sugar into lactic acid, which gives the dish its characteristic sour taste. The bacteria that make up kimchi belong to the class of probiotics, which is why it is good for health. Kimchi helps strengthen the immune system, is good for digestion, and has anti-inflammatory properties.

1. Calories
   30,21 kcal
2. Protein
   1,06 gram
3. Fat
   0,1 gram
4. Carbohydrates
   6,22 gram
5. ~ Time
   5 H 30 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Cucumber

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   6 pcs. = 720 g
2. Onions

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   1 piece = 80 g
3. Carrot

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   1 piece = 100 g
4. Garlic

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   3 cloves = 15 g
5. Salt

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   1 tsp. = 7 g
6. Soy sauce

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   2 tbsp. l. = 30 g
7. Sugar

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   2 tsp. = 16 g
8. Red burning pepper

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   0.5 tsp. = 2.5 g
9. Ground coriander

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   1 tsp. = 2 g
10. Water

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    60 ml = 60 g

Steps:

1. 
   Wash the cucumbers. Peel the carrots, onions and garlic.
2. 
   Cut the cucumbers lengthwise into 4 pieces. Grate the carrots on a coarse grater. Cut the onion into thin half rings. Finely chop the garlic or pass it through a press.
3. 
   Place the cucumbers in a deep bowl, sprinkle with salt and leave for 10-15 minutes.
4. 
   Place onion, garlic, carrots, spices, soy sauce, sugar and water in a deep bowl and mix thoroughly.
5. 
   Drain the water released from the cucumbers and add the cucumbers to the dressing. Mix thoroughly. Leave the dish to marinate in a cool place for 5-6 hours.
6. 
   The dish is ready! Serve chilled. Garnish the dish with sesame seeds. This dish goes great with fried meat or fish. Traditionally, kimchi is eaten with chopsticks.

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