Cucumber Kimchi Recipe
Steps by steps cucumber kimchi recipe.
Ingredients
- 2 English cucumbers or 6-8 of the smaller variety such as Persian. See the notes above.
- ½ tbsp sea salt
- 1 - 2 tbsp minced garlic
- 2 - 3 tbsp Gochugaru Korean chili flakes. See the link.
- ¼ cup rice vinegar
- ¼ cup sesame oil
- 1 onion
- ½ carrot
- 1-2 green onion chopped
- some sesame seeds optional
Instructions
Prepare the vegetables.
- Start by chopping cucumbers. Add salt to the cucumbers and let them rest in the bowl for about 15 minutes to season and draw out the moisture at the same time.
- Chop onion, green onion, garlic, and shred carrot. Set them aside.
Assemble and Store
- Pour or strain liquid from the cucumbers then add minced garlic, onion, green onion, and carrot.
- Season the kimchi with Gochugaru or the Korean chili flakes, rice vinegar, and sesame oil.
- Sprinkle some sesame seeds. Store in the container and refrigerate for at least 30 minutes or overnight.
- Serve with rice, meat, or fish. It's also good on it's own. Not spicy! Just a little kick to keep you awake :D