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Kimchi kit — gochugaru, fish sauce, container, recipe for first batch
Press-down inner lid keeps vegetables submerged during fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fermented Korean cabbage — banchan, fried rice, stew, pancakes
Kimchi stew base — add aged kimchi, pork belly, tofu, done
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Kimchi kit — gochugaru, fish sauce, container, recipe for first batch
Press-down inner lid keeps vegetables submerged during fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fermented Korean cabbage — banchan, fried rice, stew, pancakes
Kimchi stew base — add aged kimchi, pork belly, tofu, done
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Cut off ends of cucumbers, quarter and cut into 3-inch lengths. Mix in a bowl with half the salt, and set aside for 3 hours. Drain the cucumber, and gently squeeze out excess liquid. Toss together the remaining salt and the daikon, ground chilies, garlic, ginger and scallions, and mix with the cucumber. Avoid touching your eyes or sensitive parts of your skin during this process; the chilies are very hot. You may want to wear disposable rubber gloves. Just before serving, add the sesame oil and seeds, and toss. Serve immediately or refrigerate. Keeps well for a week, becoming spicier every day.