Stuffed Cucumber Kimchi 오이소박이 김치 黄瓜泡菜
Ingredients 材料
9 Cucumbers 黄瓜9根
1/4 cups Onion - shredded 1/4杯大葱切丝
1 Stalk chives 一把非菜
5 cloves garlic - minced 5瓣蒜头- 剁碎
1/2 cup hot pepper flakes 1/2 杯辣椒粉
1/4 cup carrot - shredded 1/4杯红萝卜切丝
1/4 cup green onions 1/4 杯青葱
1/4 cup radish - shredded 1/4 杯白萝卜 切丝
1/2 cup fish sauce 1/2 杯鱼露
2 tsb sugar 2茶匙糖
Method 做法
Step 1 第一步
Cut the Green Onion and Chives diagonally 把青葱和非菜切段
Step 2 第二步
Shred some carrot and radish. Then slice the onion thinly and mince the garlic 把红萝卜和白萝卜切丝，洋葱切薄片，蒜头剁碎。
Step 3 第三步
In a large bowl add in hot pepper flakes, fish sauce and sugar. Mix well. Add in the Onion, chives and green Onion, carrots and raddish. Mix evenly 用一个大碗把辣椒粉，鱼露，糖混合。再加入洋葱，菲菜，青葱，萝卜丝，白萝卜丝。搅匀。放一旁待用
Step 4 第四步
Cut the cucumber in half crosswise. Make pockets out of cross slits, leaving about ½ inch on end and make 4 slits. (Don’t cut them all the way through) Add in salt and marinate for 30 minutes. 把黄瓜切段，再切成十字，加盐腌30分钟。
Step 5 第五步
After 30 minutes has passed, wash and drain the cucumbers.30分钟后，把黄瓜洗净沥干。
Step 6 第六步
Stuff the seasoning paste into each slotted cucumber until full 把原先预备好的馅料釀进黄瓜里
Step 7 第七步
Put the filled cucumbers into an airtight container and leave out at room temperature for a day and keep in the fridge for 1-2 days before serving your stuffed cucumber kimchi / oisobagi kimchi.
把釀好的黄瓜放进密封盒子里，放在室温一天然后存进冰箱1-2天。
