Oi Seobagi Kimchi

(Cucumber Pickle)

Main Ingredients:

1. Cucumber : 10 (6 oz each)
   
2. Leek : 2 oz
3. Hot pepper powder : 1/2 cup
4. Green onion : 1 stalk
5. Garlic : 4 cloves
6. Ginger : 4 gloves
7. Salted baby Shrimps, chopped : 1 tb 
8. Salt (Please estimate if you want salty or not salty)

Baby shrimps is optional, even you did not include in the recipes or in ingredients it's still delicious.

Preparations:

1. Wash the cucumbers scrubbing with salt. Cut them into 2 inches long. Make a crosswise cut
     about 1.5 inches deep in each piece.

2. Dissolve 4 tablespoonfuls of salt in 4 cups of water. soak the cucumbers for about 30 about      
    minutes in the salted water. Squeeze them with gauze or paper towel to drain water
    thoroughly.

3. Wash and cut the leeks 1 inch long.

4. Crush garlic. Chop green onion, ginger, and salted baby shrimp.

5. Put the pepper powder, leeks, green onion, garlic, ginger salted baby shrimps, and salt in a
     large   

    bowl. Mix them well by hand, using rubber gloves.

6. Stuff each cucumber piece with the mixture. Place them neatly in a jar. Put the remaining
    stuffs on the them.

7. Keep in a cool place for one day, then serve.

• Cooking Time : 40 mins.
• Total Calories : 30 kcal.
• Serving Size : 4

Kimchi in the making

Kimchi is the most staple food of korean's this is serve every meal and represents the foundations of hansik. Kimchi is a staple side dish that has become trademark for korean's that has consume for thousands of years. It is probably the most well know and recognized as one of the healthiest among's korean's foods abundant in lactate and simes low in fat and calories and rich in fiber and vitamins. The most basic of korean food such as Kimchi, du-wen-jung and cho-wa-teka are made through long process of fermentation's. Traditionally Kimchi is kept in large brownies black jars it called onggi jars often it referred to it's jars that bread there are many tiny holes that are invisible to the naked eye on the surface of the jars which allow the air to pass through, this formeable onggi jars are the reasons the fermented foods are parts of the korean until today.

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