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Cucumber Kimchi

by Bold Commerce Collaborator
07 Aug 2019

Cucumber Kimchi

For the spicy eaters, here's a perfectly flavored easy cucumber kimchi! 🌿 . A wonderful and crunchier alternative to cabbage kimchi. YUM! 😋

Ingredients

2 cucumbers
1 tsp kosher salt
2 cloves garlic, finely chopped
2 scallions, white and light green parts only, finely chopped
1¼-inch piece fresh ginger, peeled and finely chopped
2 TBS rice vinegar
1 TBS Korean chile powder (gochugaru or gochugalu)
2 tspsugar
½ tsp fish sauce

Directions

Cut cucumbers in half lengthwise and then crosswise into ⅛-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt.

Let stand at room temperature for about 30 minutes. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium bowl Drain the cucumbers (discard the liquid).

Stir the cucumbers into the vinegar mixture.

Cover and refrigerate for 12 to 24 hours before serving.

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