Kimchi Kickin Pickles Oi Sobagi with Attitude
Recipe Introduction: Kimchi Kickin' Pickles
Fancy a culinary adventure? Have you ever tried kimchi pickles ? You know, the kind that makes your mouth water? These Spicy Cucumber Pickles are about to become your new obsession.
They're Homemade Kimchi Pickles that are easy to make and packed with flavour. Trust me on that!
Cucumber Kimchi Decoded: Not Your Average Pickle
This is Oi Sobagi Recipe with attitude! It's based on Oi Sobagi, a classic Korean pickle. But this version gets a kick of kimchi magic.
These Korean Side Dishes are fermented for maximum flavour. They're crunchy, spicy, and utterly addictive. Perfect for adding zing to any meal.
These Fermented Korean Pickles aren't just delicious. They're also good for you! Fermenting Pickles creates probiotics. These are great for your gut health.
Plus, they're a fantastic way to use up cucumbers. Seriously, who doesn't love a tasty and healthy snack?
Quick & Easy: Kimchi Pickles for Everyone
These Kimchi Recipe are easy even for kitchen newbies. Total time is about 1 hour 25 minutes (active prep), then 2-3 days fermentation.
The recipe yields about 4 cups of delicious Fermented Vegetables Recipes . They make a perfect side, snack, or sandwich booster.
These Korean Pickle Recipe are especially good served with Korean BBQ. The spiciness cuts through the richness of the meat.
This recipe is special because it's so versatile. Eat it at your next garden party or summer barbeque!
Let's get to the good stuff. Are you ready for ingredient?
Ingredients & Equipment: Let's Get Pickling!
Right then, fancy a bit of kimchi pickles action? Honestly, making your own kimchi recipe is easier than navigating the M25 on a Friday afternoon.
Plus, these spicy cucumber pickles are banging, and you'll feel like a right chef after. Let's dive into what you'll need for your homemade kimchi pickles , and also known as Oi Sobagi Recipe !
Main Players: Cucumber Chaos
Okay, so, for the cucumbers themselves, you'll need 1 kg (2.2 lbs) of Korean cucumbers or those cute little Kirby cucumbers.
Aim for about 6-8. Quality wise, you want them firm, with no soft spots. Nobody wants a soggy pickle, do they? You'll also need 50g (1/4 cup) of kosher salt and 250 ml (1 cup) of water.
Seasoning: The Kimchi Kiss
Here's where the magic happens. You absolutely need 30g (1/4 cup) of gochugaru. Trust me, this Korean chili flake is the key! Don't skimp! Add 2 tablespoons of fish sauce, 1 tablespoon of minced garlic, 1 teaspoon of minced ginger, 1/2 medium onion (finely chopped), 2 green onions (thinly sliced), 1 tablespoon of granulated sugar, 1 tablespoon of grated carrot (optional, but adds a nice sweetness and colour, you know?), and 1 tablespoon of toasted sesame seeds.
For the Vegan Fermented Vegetables Recipes , soy sauce can be used. This is the soul of the Korean Pickle Recipe .
If you are struggling to find fish sauce, Here's your list, ready to get those Kimchi Kickin' Pickles ranking higher than a contestant on "The Great British Bake Off!" !
Essential Kit: Tool Time
Right, equipment wise, nothing too fancy. A large mixing bowl, a cutting board, and a sharp knife are essential. You’ll also need measuring cups and spoons.
Gloves are handy when dealing with chili flakes. Oh, and a glass jar or container with a lid is a must for fermenting pickles .
I use an old pickle jar, myself how ironic! A ceramic crock is also a great choice!.
Kimchi Kickin' Pickles: Oi Sobagi with Attitude!
Oi Sobagi, or spicy cucumber pickles , just got a glow-up. Forget boring Korean side dishes . We're making homemade kimchi pickles that are seriously addictive.
Imagine the crunch of cucumber, the zing of kimchi honestly, you'll be hooked!
Prep Steps: Get Your Mise en Place On!
Before we dive in, let's get organized. It’s all about mise en place , darling! Chop your veggies, measure your spices get everything ready to rock.
This will save you time and stress later. Oh, and maybe put on some gloves. Gochugaru (Korean chili flakes) can stain!
step-by-step: Let’s Get Pickling
Ready to get started on these fermented vegetables recipes ? Here’s how to make these kimchi pickles :
Prep the Cucumbers: Wash and chop 1 kg of cucumbers into bite sized pieces.
Salt 'Em Up: Dissolve 50g of salt in 250ml of water . Pour it over the cucumbers. Let them sit for 1 hour , weighed down with a plate.
Kimchi Magic: Mix 30g gochugaru , 2 tablespoons fish sauce, 1 tablespoon garlic, 1 teaspoon ginger, 1/2 chopped onion, 2 sliced green onions, 1 tablespoon sugar, and 1 tablespoon grated carrot (optional).
Combine and Massage: Rinse the cucumbers well! Then, mix them with the kimchi paste. Really get in there and massage it all together with your hands!
Ferment Away! Pack the cucumber kimchi into a jar. Leave an inch of space at the top. Ferment at room temp (68- 72° F) for 2-3 days, "burping" the jar daily.
Pro Tips: Kimchi Pickle Secrets
Want next level fermenting pickles ? Here are a few of my secrets:
- Don't skimp on the gochugaru! That's the secret ingredient that makes spicy cucumber pickles special.
- Taste daily during fermentation. When they're slightly sour and bubbly, they're ready!
- Avoid a salty flavour; if you rinse the pickles and they still are too salty, give them a quick soak in water before mixing with the paste.
Honestly, making your own kimchi pickles is so satisfying. They're crunchy, spicy, and totally addictive. Give this Korean pickle recipe a try and let me know what you think! Get ready for kimchi kicking flavour with this Oi Sobagi recipe .
Recipe Notes for Your Kimchi Kickin' Pickles
Right, so you're about to embark on a kimchi pickles adventure! This isn't just a recipe, it’s a journey. I want to share some thoughts with you, real talk.
These little extras will set you up for pickle success. Think of these as insider secrets.
Serving Suggestions: Level Up Your Plate
Okay, let's talk presentation. Honestly, these spicy cucumber pickles deserve to be shown off. For plating, arrange them artfully next to some Korean BBQ.
The contrast is chef's kiss . Or, chop them up and sprinkle them over bibimbap. Trust me. They also work wonders alongside ramen or noodles for an extra layer of flavour.
Don't forget a cold beer or soju.
Storage Tips: Keepin' It Fresh
Right, storage. Pop your fermented Korean pickles into a clean jar. Make sure it's got a good lid. Fridge is best.
They'll happily chill in there for up to a week, maybe longer. But honestly? They'll probably be gone way before that.
Freezing isn’t recommended, it messes with the texture. Nobody wants a soggy pickle!
To reheat? No need! These cucumber kimchi are best served straight from the fridge, all crisp and refreshing.
Variations: Make It Your Own
Want to mix things up? Easy peasy. For a vegan twist on this Kimchi Recipe , ditch the fish sauce.
Soy sauce or tamari works a treat. Or find a vegan fish sauce alternative. Want more heat? Add a chopped Thai chili to the paste for an extra kick.
You can also change the type of Fermented Vegetables Recipes by replacing the cucumbers with radishes for an earthy twist.
Nutrition Basics: Goodness in Every Bite
Okay, let's keep it real. We're not talking health food here, but these Homemade Kimchi Pickles do have some benefits.
Each serving clocks in around 35 calories. You also get a bit of protein and fibre. Fermented foods are great for your gut health too.
Just watch the sodium! The Gochugaru in the Oi Sobagi Recipe is packed with flavour, but it might not be for everyone!
Right, that's it. Go forth and pickle! I know you can do it. These Fermenting Pickles are easier than they look.
The key is prep and a bit of patience. You'll be saying " oh my gosh " with every bite!.
I'm sure your family and friends will love this Korean Side Dishes . Remember, cooking should be fun. Have fun with this Korean Pickle Recipe !
Frequently Asked Questions
What exactly are kimchi pickles (Oi Sobagi), and why should I make them?
Think of kimchi pickles as the cool, rebellious cousin of regular kimchi! They're basically Korean cucumbers that have been quick pickled and infused with the spicy, garlicky, funky goodness of kimchi paste.
You should make them because they're incredibly easy, bursting with flavour, and add a serious "wow" factor to everything from Korean BBQ to your humble cheese sandwich. It's like a flavour party in your mouth, mate!
My kimchi pickles are too salty! What did I do wrong, and can I fix it?
Ah, the dreaded salty pickle scenario! This usually happens if you didn't rinse the cucumbers thoroughly enough after salting them, or if you used too much salt initially. Try rinsing them really well and soaking them in fresh water for 30 minutes before adding the kimchi paste.
Next time, be precise with the amount of salt you use, and taste the brine before you start. You could also reduce the amount of fish sauce a little in the kimchi paste to offset the saltiness.
How long do kimchi pickles last, and how should I store them to keep them crunchy?
Kimchi pickles are best enjoyed within 1-2 weeks of making them. After that, they tend to get a bit too sour and soft. Store them in an airtight container in the refrigerator. Make sure that cucumbers are always submerged in any pickling liquid.
To maintain maximum crunch, try to avoid over fermenting them at room temperature before refrigerating.
Can I make vegan kimchi pickles, and what substitutions should I use?
Absolutely! Making vegan kimchi pickles is as easy as ordering a cuppa. Simply substitute the fish sauce with soy sauce, tamari, or a vegan fish sauce alternative that you can find at Asian supermarkets. Just be mindful of sodium content, as soy sauce can be quite salty.
You won't compromise on the flavour, these spicy kimchi pickles will still be delicious!
My kimchi pickles aren't spicy enough! How can I make them hotter?
Crikey, let's turn up the heat! The easiest way to boost the spiciness is to add more gochugaru (Korean chili flakes) to the kimchi paste. Start with an extra tablespoon and adjust to your liking. For a more immediate kick, finely chop a Thai chili pepper or two and add it to the paste.
Remember to use gloves when handling chillies!
Help! My jar of kimchi pickles is fizzy and seems to be expanding - is this normal?
Don't panic, that's just the fermentation process doing its thing. The bubbles are a sign that the good bacteria are hard at work, creating those wonderful sour flavours. To prevent pressure buildup and potential explosions (nobody wants that!), "burp" the jar once or twice a day by briefly opening the lid to release the gases.
Once they're fermented to your liking, refrigerate them to slow down the process.
Kimchi Kickin Pickles Oi Sobagi With Attitude
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 35 calories |
|---|---|
| Fat | 1g |
| Fiber | 1g |
