cucumber kimchi

surprise! kimchi comes in so. many. varieties, and this is just one of them :) and it’s the kind where you can even eat it right away if you can’t wait- but better fermented 24 hours. enjoy!

Ingredients

• 4 small cucumbers (as shown)

• 2 Tbsp Gochugaru

• 1 Tbsp fish sauce

• 1 Tbsp vinegar

• 1 Tbsp sugar

• 1 tsp minced garlic

• 1 tsp minced ginger

• 3-4 cup water

• 1 Tbsp salt

1. Boil 4 cups of water with 1 Tbsp salt

2. Wash and cut the cucumbers (in a cross shape, but not all the way)

4. pour the hot salt water over the cucumbers, let it sit for 30 min -  1 hr

5. Cut up the chives into 1 inch pieces

6. Mix all the sauce ingredients well. Taste it, and add more sugar as needed.

7. In a bowl, toss the chives with the sauce until evenly coated (not more than 1 min! Do not overmix)

8. Drain the water from the cucumbers, and stuff the cucumbers with the chive.

9. Place in a sterile, clean and airtight container and leave it in room temperature overnight.

10. Refrigerate the next day, and enjoy!

Boil 4 cups of water with 1 Tbsp salt

Wash and cut the cucumbers (in a cross shape, but not all the way)

pour the hot salt water over the cucumbers, let it sit for 30 min -  1 hr

Cut up the chives into 1 inch pieces

Mix all the sauce ingredients well. Taste it, and add more sugar as needed.

In a bowl, toss the chives with the sauce until evenly coated (not more than 1 min! Do not overmix), Drain the water from the cucumbers, and stuff the cucumbers with the chive.

Place in a sterile, clean and airtight container and leave it in room temperature overnight.

after 1 day, keep it in the fridge & enjoy it cold :)