Cucumber Kimchi
Serves 1
Directions
- 1Place the mini cucumbers in a bowl.
- 2Cut off the ends of the cucumbers and slice them lengthwise.
- 3Pour water over the cut cucumbers.
- 4Slice the carrot and scallions.
- 5Blend the onion, garlic, and ginger until smooth.
- 6Pour the blended mixture into a bowl.
- 7Add sugar, gochugaru, sesame oil, and fish sauce to the bowl and mix well.
- 8Add the sliced carrot and scallions to the mixture.
- 9Mix well to combine.
- 10Stuff each cucumber with the mixture.
- 11Place the stuffed cucumbers into a glass container.
- 12Pour any remaining sauce over the cucumbers.
- 13Cover the container with a lid.
Ingredients
- 2 packs mini cucumbers
- 1 carrot
- 1 stalk scallion
- 1 small onion
- 4 garlic
- 1 thumb-sized piece ginger
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoons gochugaru (fine chili powder)
- 1 tablespoon sesame oil
- 2 tablespoons fish sauce
Equipment
glass bowlknifecutting boardblenderglass jar
Tips
- Ferment for a minimum of 24 hours, and adjust the fermentation time to your taste preference for acidity.
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