Cucumber Kimchi
I may be biased but I don’t think any savoury meal is complete without kimchi. Kimchi is a delicious Korean fermented dish eaten as a side to main meals. Most individuals may be familiar with the spicy kimchi made using green cabbage but you can make kimchi using radish, mustard leaves, and cucumbers! This is a perfect side to enjoy during the warmer months when we naturally crave more crispy and refreshing dishes.
Ingredients
4 medium cucumbers
1/4 onion
1 tbsp of salt
2 tbsps of gochgaru
1 tbsp of minced garlic
1 tbsp of rice vinegar
1/2 tbsp of sugar
1/2 tsp of fish sauce (or soy sauce if vegan)
Instructions
Slice the cucumbers into lengthwise then crosswise until you have 5cm cucumber pieces
Sprinkle the salt over the cucumbers and allow to sit for 20minutes
Drain the cucumbers, rinse with cold water and pat dry with a paper towel
Slice a quarter of an onion into thin slices
Create a seasoning by whisking the gochugaru, garlic, rice vinegar, sugar and fish sauce (or soy sauce) in a small bowl
In a large bowl, add in the cucumbers, onion and seasoning and toss to combine
Enjoy!
JCx
