Quick & Easy Cucumber Kimchi (10 minutes)
Refreshing Cucumber Kimchi that is so delicious, everyone will love it.
Servings: 6
Calories:
Ingredients
- 8 cucumber Persian
- 2 tsp salt
- 1 carrot peeled & julienne
- ½ onion thinly sliced
- 2 garlic cloves minced
- ½ cup rice vinegar +/- adjust to your liking
- 1 tbsp sesame oil
- 2 tbsp ground gochugaru (Korean flakes) +/- adjust to your liking
- 2 tsp fish sauce +/- adjust to your liking
- 2 tsp granulated sugar +/- adjust to your liking
Instructions
- Rinse, clean, and chop the cucumbers into ½" thick. Place in a bowl. Add salt and mix. Let rest for 10 minutes (to help draw out / release excess water).
- After the 10 minutes are up, rinse the cucumbers with water. Then firmly squeeze the cucumbers to remove any excess liquid. Then place them in a clean bowl.
- Add the rest of the ingredients to the bowl of crushed cucumbers and mix thoroughly. Let sit for at least 10 minutes before eating. Place leftovers in a air tight jar and keep in the refrigerator.