The Korean stuffed cucumbers Oh sobag

The Korean stuffed cucumbers Oh sobag

Ingredients:
14-15 small cucumbers
? bulbs
1/3 red paprikas
Red apple – ?-1/2
Garlic – 3 cloves
Ginger of the sizes about garlic head
1/3 glasses of grated carrots
6 bunches of green onions / luka-shalota (to cut rings
Paprika – ? tablespoons
Honey – 1 teaspoon
Salt – 3 dining rooms + 1 teaspoon
Sauce for fish – 2 teaspoons

Preparation:
Wash up and dry up cucumbers. Cut off edges and longwise make an incision ogurtsykrest-crosswise.
Rub ougrets with salt. Lay out in bowl and leave baking plate press for 20-30 minutes.
In the blender mix onions, paprika, apple (without thin skin and nserdtseviny), garlic, ginger. Pour in a little water. Shake up to homogeneous paste. Shift in small bowl and add honey, fish sauce, grated carrots, green onions. Mix.
Rinse cucumbers to clean excess salt.
Fill cucumbers at gotovlenny weight. Fingers accurately divide cucumbers to lay out stuffing directly in the middle.
Lay out the stuffed cucumbers in sealed container (it is desirable glass), spreading cucumbers ranks. Close bowl film and densely press to form the most tight conditions.
Leave for 1-2 days for pickling. Before giving cool.

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