Korean Cucumber Kimchi

Name: Korean Cucumber Kimchi
Ingredients: 8 cucumbers (small); 6 tbsp salt; 2 liters water; 3 spring onions (or Chinese garlic chives); 1 carrot (medium); 5 tbsp Korean red chilli flakes (gochugaru); 3 tbsp vegan shiitake oyster sauce (available in Asian shops); 3 garlic (cloves); 2 tbsp ginger; 1 tbsp sugar (or 1/2 grated apple); 1 tbsp sesame seeds; 2 tbsp soy sauce; 100 ml water (a little)

This quick & refreshing kimchi is a delicious side for rice or noodles!

Ingredients

Directions

1
Cut the cucumbers lengthwise as shown in the video.
2
Dissolve the salt in warm water and leave the cucumbers in the brine for 1 hour.
3
Mix all the ingredients for the filling and stuff it into the cucumbers.
4
Place the cucumbers in a clean jar and seal airtight.
5
The cucumbers can be fermented for 1-2 days at room temperature or refrigerated immediately and eaten fresh.

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