🔔 Dried cucumber kimchi. (1T = rice spoon / 1 cup = 200ml paper cup)
24 cucumbers (3.6kg / 290g dried cucumbers),
1: Glutinous rice flour 1T (20g), water 700ml (3½ cups), Jocheung 100ml (½ cup).
2: Coarse salt 2T (20g) + ¼T (3g), minced garlic 1½T (16g), minced ginger ¼T, red pepper powder 100g (1¼ cup), sesame 2T

✨ Dried cucumber kimchi.
1. Slice the cucumber and dry it.
2. Wash dried cucumbers and spread them out through a sieve.
3. Make Jocheung glutinous rice paste.
+ Mix 1T (20g) of glutinous rice flour and 700ml of water and boil over high heat.
+ When it boils, change to medium heat and boil for 2 minutes.
+ After 2 minutes, add 100ml of Jocheung and boil over high heat.
+ When it boils, cook over medium heat for 1 minute.
+ Cool completely.
4. Add cooled Jocheung glutinous rice paste and 2T (20g) coarse salt and mix.
5. Add 1½T (16g) minced garlic, ¼T minced ginger, and 100g (1¼ cup) red pepper powder and mix.
6. Add dried cucumber and mix.
7. Leave it for 3-4 hours.
8. Add 1/4T (3g) of coarse salt and mix.
9. Add 2T sesame seeds and mix.
10. Store in a container at room temperature for 6 hours, then refrigerate for 5 days.

#cucumber #cucumber dish #kimchi