Cucumber Kimchi
Ingredients:
2 English cucumbers, thinly sliced
1/4 cup coarse sea salt
1/2 cup Korean red chili pepper flakes (gochugaru)
1 tablespoon fish sauce (optional for non-vegan)
2 tablespoons soy sauce (use tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon sugar
3 cloves garlic, minced
1 tablespoon ginger, grated
4 green onions, chopped
1/4 cup cilantro, chopped
Toasted sesame seeds, for garnish
Thinly sliced radishes, for garnish (optional)
Directions:
In a large bowl, toss the cucumber slices with sea salt. Let sit for 30 minutes, then rinse thoroughly under cold water. Drain well and squeeze out excess water.
In a separate bowl, combine Korean red chili pepper flakes, fish sauce (if using), soy sauce, rice vinegar, sugar, garlic, and ginger. Mix well to create the kimchi paste.
Add the drained cucumbers, green onions, and cilantro to the kimchi paste. Toss well to coat the cucumbers evenly.
Transfer the cucumber kimchi to a clean jar or airtight container. Press down gently to pack the kimchi and release any air bubbles.
Seal the container and let it ferment at room temperature for 24 hours. After fermenting, store in the refrigerator for up to 2 weeks.
Prep Time: 15 minutes | Fermentation Time: 24 hours | Total Time: 24 hours 15 minutes
Kcal: 65 kcal | Servings: 4 servings