Quick Cucumber Kimchi

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use a non reactive bowl or pan for this recipe. Stainless steel, enamel coated or glass is necessary when making this recipe.
  • Cut cucumbers in half lengthwise and then crosswise in 1/8 inch thick half moons.
  • Place in a medium bowl and mix thoroughly with the salt.
  • Let stand at room temperature for 1/2 hour.
  • Meanwhile combine garlic, scallions, vinegar, chile powder, sugar and fish sauce in a medium non reactive bowl.
  • Drain the cucumbers and discard liquid.
  • Stir the cucumbers into the vinegar mixture.
  • Cover and refrigerate 12 to 24 hours before serving.
  • Can be refrigerated for up to 1 week.
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