Korean Cucumber Kimchi
Equipment
Ingredients
Main Ingredients
English cucumbers (whole)
3 piece
salt (fine)
45 g
carrots (thinly_sliced)
60 g
spring onions (sliced)
60 g
onion (thinly_sliced)
60 g
garlic (minced)
8 g
gochugaru (flakes)
16 g
soy sauce (liquid)
15 ml
sesame seeds (whole)
9 g
vinegar (liquid)
15 ml
honey (liquid)
21 g
Instructions
Prepare cucumbers
Cut cucumbers lengthwise, then into bite-sized pieces and salt them.
Salt cucumbers
Sprinkle salt over cucumbers and let them sit to draw out moisture.
Prepare vegetables
Thinly slice carrots, spring onions, and onion, then mince garlic.
Mix seasoning
Combine gochugaru, soy sauce, vinegar, honey, and sesame seeds in a bowl.
Combine all ingredients
Rinse salted cucumbers, add all prepared vegetables and seasoning paste, then mix thoroughly.
Rest kimchi
Let kimchi rest for 10 minutes to allow flavors to meld before serving.
Original recipe
Storage
Store in airtight container. Best consumed within first week for optimal crunch and flavor
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