Quick Cucumber Kimchi
Author: 
Serves: 4
 
Ingredients
  • 3 Persian cucumber, sliced into discs (180g)
  • ½ tsp salt
  • Sauce:
  • 1⅓ tbsp gochugaru (good quality)
  • 1 tsp fish sauce
  • 2 tsp apple cider / white vinegar
  • 1 tbsp sugar
  • 1 large clove garlic, finely minced
  • 1 spring onion, finely chopped
  • Sesame seeds
  • Drizzle of sesame oil, optional but highly recommended
Instructions
  1. Cut the cucumber into thin discs.
  2. Massage in the salt and set aside for 20-30 mins. Drain the water off and use your hands to squeeze the cucumbers to release the excess water carefully (do not rinse off the water because you want to retain some of the salt)..
  3. In a small bowl mix all the remaining ingredients together. Add the drained and squeezed cucumber and toss to season.
  4. Taste and adjust seasoning to your preference
  5. Garnish with sesame oil and sesame seeds It will taste best chilled so I recommend letting it sit ithe fridge for a couple hours however you can serve immediately if you want! This will last in the fridge for up to a week days!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2023/10/08/quick-cucumber-kimchi/