關於 cucumber kimchi fermented ，我們在網路上蒐集到這些相關的討論、資訊與評價

Kimchi, one of the most representative dishes in Korea is well-loved by Malaysians; while it can be commonly found in most supermarkets or grocery stores, it can be quite costly. The local home-made ones become a good alternative- for both cost as well as freshness. If you do love this Korean side dish, check out @KimchiMania, a local home business started by a local Malaysian and her Korean husband. Apart from the usual Cabbage Kimchi, they do sell other side dishes like Spring Onion Kimchi, Radish Kimchi etc. The menu can be found on their Facebook page.

We have been ordering their Kimchi for quite some time (our 4th order) and the quality has been very consistent. Kimchi Mania's Cabbage Kimchi is usually not fermented long so the crunch is there and the acidity is less prominent. Their Spring Onion Kimchi is equally lovely as well.

You can place order via their Facebook Page or contact 011- 2849 1448

Cabbage Kimchi- RM35 (large)/ RM20 (small)
Spring Onion Kimchi- RM15
Cucumber Kimchi- new product, call to enquire

* 中文字幕/ chinese sub，請按影片右下角的CC（手機上是影片最右上角）*
A quick and easy recipe in which you need only 20 minutes of hands-on-time while letting mother nature takes care of the rest. Kimchi in a nutshell? It is a Korean dish made with salted, fermented vegetables. Kimchi is packed with Korean flavors like garlic, chili & ginger as well as full of healthy probiotics! If you want to add an easy spicy kick to your meal, this is the one for you. 

Welcome to adjust spiciness exactly as you like, by adjusting the amount of chili powder. You can eat it fresh directly after making, or keep it in the fridge for a few days to a few weeks before serving. Fermentation enhances taste and aroma, as well as extending shelf life.

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✅ Secrets for crunchy cucumber kimchi:
1. choose small and firm instead of big and soft
2. cut off blossom ends of a cucumber
3. pour over salty "boiling water" for soaking
4. drain the water out properly

✅ YOU WILL NEED:
4 cucumbers
1/2 small onion
1/5 carrot
20g chive
4 tablespoons Korean chili powder (고추가루 guchu garu)
2 tablespoons of fish sauce (멸치액젓 myulchi aekjeot )
2 teaspoons minced garlic
1 teaspoon ginger
1.5 tablespoons green plum syrup (매실청 Maesil chung)
*if not available, use '2 tablespoons of grated apple + 1 teaspoon sugar',
or just '2 teaspoons of sugar' instead
1/2 tablespoon sugar
1 tablespoon roasted sesame seed

"I will always choose a lazy person to do a difficult job because
a lazy person will find an easy way to do it" - Bill Gates

✅ Let's connect:
Instagram - lazy Korean cooking
Facebook - 在台北的韓國餐桌
Blog (中文/in Chinese)- http://hanguoliaoli.pixnet.net/blog

✅ 料理書 Cook book in Chinese
＃在台北的韓國餐桌
＃金自然的韓國餐桌

✅ Recommended playlists:
＃Korean soup/stew 韓式湯鍋食譜－https://www.youtube.com/playlist?list=PLoe7n7t-aBf1u_VbhFOay7FWODjPpRUD2
＃Korean side dish (반찬 banchan) 韓式小菜食譜－https://www.youtube.com/playlist?list=PLoe7n7t-aBf2NfX2VVuaBF7za-xGozwuS
＃Korean #Vegan recipe 韓式素食食譜－https://www.youtube.com/playlist?list=PLoe7n7t-aBf2QRpz1HM4vyJqFWCs9Lg-B

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*中文字幕/ chinese sub，請按影片右下角的CC（手機上是影片最右上角)*
✅ “剛剛好”黃瓜泡菜 l 目標? 爽脆好吃到最後一口
快速簡便的黃瓜泡菜食譜，你只需要動手20分鐘，接著就讓大自然照顧你剩下的一切。泡菜充滿了韓國風味，如大蒜，辣椒和薑及健康的益生菌！如果你想在用餐時添加一點辣勁(spicy kick)，快來一起動手做吧！
完全可以根據自己的喜好調節辣椒粉的用量。做完後你可以直接吃，也可以將其在冰箱中放置幾天至幾週後再食用。發酵可增強味道和香氣，並延長保存期限。新影片很快會再跟你們見面哦～

? 如果你喜歡我的影片，請你訂閱-
多多按like鼓勵我，這對我來說意義重大，你的支持，讓我很開心喔。

✅ 脆皮黃瓜泡菜的秘密：
1. 選擇小而硬而不是大而軟
2. 切斷黃瓜花的末端
3. 倒入鹹的“開水”中浸泡
4. 完全瀝乾鹽水

✅ 你需要：
黃瓜 4個
小洋蔥 1/2個
黃蘿蔔 1/5個
韮菜 20g
辣椒粉 4大匙 (고추가루 guchu garu)
魚露 2大匙 (멸치액젓 myulchi aekjeot )
蒜泥 2小匙
薑 1小匙
梅實清 1.5大匙（如果沒有，可以用2大匙蘋果泥和1小匙糖代替，或是只2小匙的糖代替
糖 1/2大匙
芝麻 1大匙

Enjoy the Cold Pork Soba Noodles with sesame dipping sauce. Along with the noodles, this recipe offers a full balanced meal with meat and vegetables.

How to Make Cold Pork Soba Noodles
http://cookingwithdog.com/recipe/cold-pork-soba-noodles/

(serves 1)
1 package of Frozen Soba Noodles
½ tsp Sesame Oil

- Dipping Sauce -
1 tsp White Sesame Paste
60ml Soba Noodle Soup Base, not concentrated (¼ cup)
1 tsp Ginger Root, Grated

50g Very Thin Pork Loin Slices (1.8 oz)
30g Kimchi - fermented Korean side dish (1.1 oz)
20g Cucumber (0.7 oz)
20g Red Onion (0.7 oz)
10g Kaiware Radish Sprouts or substitute: Garden Cress (0.4 oz)

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ゴマだれのつゆにつけていただく冷たいおそばです。お蕎麦と一緒に肉とたくさんの野菜が同時に摂れ、とても栄養バランスの良いレシピです。

豚しゃぶ冷やしそばの作り方
http://cookingwithdog.com/ja/recipe/cold-pork-soba-noodles/

＜材料＞1人分
冷凍そば：1個
ごま油：小1/2

＜つゆ＞
練り白ごま：小1
そばつゆ（ストレート）：60ml
おろし生姜：小1

豚ロース（しゃぶしゃぶ用）50g（3枚）
キムチ：30g
きゅうり20g
紫玉ねぎ20g 水にさらす
貝割れ大根10g

字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ http://www.youtube.com/timedtext_video?v=1uaB6fDN0AM&ref=share いつも応援していただき本当にありがとうございます！

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