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by AlwaysAgnes » Sat Jul 21, 2018 6:44 pm
Basically it's a pickled chopped salad. I made this today with the following substitutions: 10 smaller (golf ball-size) tomatoes from my garden; 2 regular ol' cucumbers, peeled and seeded; half of a sweet vidalia onion; turbinado sugar; and Korean pepper powder instead of cayenne. It's not overly hot with the Korean pepper. I think the cayenne would be hotter, so be mindful of your own spice tolerance when making and use the type/amount of pepper you think you'd like. You could even skip the heat or use some black pepper if that's how you roll.
https://producemadesimple.ca/kimchi-tomatoes/You don't have to wait to be happy.
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AlwaysAgnes
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by Idgie » Sat Jul 21, 2018 6:45 pm
Sounds delicious! I love kimchi in all its forms.
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Idgie
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by Lyndzie » Sat Jul 21, 2018 7:59 pm
That looks so yummy!
I’ve made kimchi cucumbers before. It’s cucumbers coated in a mixture if gochujong, sugar and sesame seed oil. I haven’t tried it without the oil yet, but I imagine it’s still tasty.
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Lyndzie
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by Vegankit » Sat Jul 21, 2018 8:22 pm
That looks delicious. Do you think it will work without any salt? I have the ground Korean peppers in my pantry.
Vegankit
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Vegankit
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by Lyndzie » Sat Jul 21, 2018 9:16 pm
Vegankit wrote:That looks delicious. Do you think it will work without any salt? I have the ground Korean peppers in my pantry.
I think it would be fine without salt.
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Lyndzie
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by AlwaysAgnes » Sun Jul 22, 2018 12:02 am
Vegankit wrote:That looks delicious. Do you think it will work without any salt? I have the ground Korean peppers in my pantry.
I think it would probably be okay without the salt. Adjust things to your own taste. (Seasoned rice vinegar also has salt and sugar in it.)
You don't have to wait to be happy.
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AlwaysAgnes
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