Tag Archives: pickle

Pickled Cucumber

  1. Prepare cucumbers (mine about 250g). I used regular ones, you can also choose mini cucumber. Wash them clean. Trim two ends and cut into halves.
  2. Let them dry with flowing air till the surface is dry.
  3. In a sauce pan, add in 1/4 cup light soy sauce, vinegar 2 tbsp, sugar 1 tbsp.
  4. Bring to boil. Add in cucumber and boil for about 30 sec.
  5. Take cucumber out to cool down. Also let the marinade cool down.
  6. Arrange cucumber in an air-tight container. Pour in marinade.
  7. Put into fridge.

After 2 days, the flavor will go in.

Perfect choice for white porridge.

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Chinese Style Pickled Cucmber

This kind of pickled cucumber is really a perfect choice to go with porridge. And it’s very easy to make too.

Because I didn’t want to make too many, I just used 2 medium cucmbers.

  1. Cut cucumbers into strips or any shape you like. But better not to be very thin.
  2. Put them in a bowl. Sprinkle 1/2 Tablespoon salt. Toss a bit. Leave them there for 30 mins.
  3. Drain the water. and dry them.
  4. In a bowl, add in 2 tablespoon light soy sauce, 2 tbsp vinegar, 2 tbsp sugar, 1 tbsp honey, 3-5 crushed garlic cloves, and 2 spicy red chili. You can add more or less chili according to your preference.
  5. Put cucumber into a sterilized container. Then pour the sauce over them. Lid on. Put into the fridge. And you will have a crunchy sweet & spicy appetizer in several hours.

Homemade Kimchi

I love Chinese cabbage. I also love spicy food. There is no reason for me not to love kimchi. Kimchi can be easily bought from supermarket. Yet, I still want to try to make it by myself.

1. Prepare a head of Chinese cabbage. Remove the root. 

2. Cut cabbage into 4 part. And rinse under water. Clean each leaf.


3. Sprinkle salt ( I used sea salt) onto each layer. Let it rest for 2-3 hours.

4. In saucepan, pour into 1 cup water. Add in 2 tablespoon glutinous rice powder. Heat and stir at the same time. When the glutinous Rice powder dissolved, add in chili powder. You can taste when you add it. Stop when you think it’s spicy enough. Stir evenly.

5. Off the stove, add minced garlic, minced ginger, minced 1/2 pear and minced 1/2 apple. Mix them well.


The chili sauce is done.

6. Pour the water come from cabbage out. Rinse cabbage with water to wash the salt away. And squeeze the Chinese cabbage very hard.

7. Put the cabbage in a clean container. Spread chili sauce evenly on each layer of cabbage.


Finish with all the Chinese cabbage.


Make a label on the container with the date on it. 


You can have it after 3 days. Love it!


Good to go with BBQ pork or gyoza.