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Cucumber Kimchi ｜ Easy recipe at home related to cooking researcher / Yukari's Kitchen's recipe transcription

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

きゅうり : 5本
大根 : 1/4本（5cm幅）
にんじん : 1/2本（5cm幅）
ニラ : 1/2束
りんご : 1/2個
garlic : 2片
キムチの素 : 50g

Time required

15minutes

Procedure

1) Cut vegetables 01:46
Cut the cucumber into 4 equal parts.
Cut the carrots into strips, peel and shred.
Peel the radish thickly and cut into 3mm-5mm squares along the fibers.
Cut the calyx into 5 cm wide pieces.
2) Cut apples and garlic 04:00
Cut the apples in half without peeling and remove the calyx.
For garlic, cut the calyx and remove the sprouts.
3) Grate apples and garlic 04:53
Grate apples and garlic in the same container.
4) Mix the ingredients 05:20
Put the cut vegetables, 3 and kimchi in a bowl and mix.
Put it in a plastic bag to remove air and close the mouth.
Soak in the refrigerator for a day to complete.

Point

・ Since the taste of kimchi varies depending on the manufacturer, adjust the amount while tasting.
・ Cucumber has a wide cut to make it easier to soak in the taste.
・ Because the meat near the apple skin is nutritious, it is recommended to use the whole skin.
・ When pickled, the taste will soak into it, so it is recommended that you feel it is a little light.
・ Fuji apples are recommended as the type of apples.