Quick Cucumber Kimchi

• celkový čas: 42 minutes

Ingredience

1 large cucumber (or 3 - 4 small cucumbers)

1 tsp salt

15g garlic chives, cut into 2, pieces

½ medium carrot, julienned (optional)

Marinade

2 tbsp rice vinegar

2 tbsp gochugaru (Korean red pepper flakes)

1 tbsp caster sugar

1 tbsp fish sauce

1 garlic clove, finely minced

½ tbsp toasted sesame oil

½ tbsp toasted sesame seeds

Pokyny

To make the marinade, mix together the rice vinegar, gochugaru, sugar, fish sauce, garlic, sesame oil and sesame seeds. Set aside.

Slice the cucumber into small pieces, discarding the ends. Place the slices in a bowl, sprinkle over the salt, and toss well. Let them sit for about 10–15 minutes until they begin to soften and you see some liquid pooling at the bottom of the bowl.

Once the cucumbers have softened, rinse them well under cold water a couple of times to remove excess salt. Drain them thoroughly then add to a mixing bowl with the garlic chives, grated carrot and marinade. Toss everything together until the cucumbers are evenly coated in all that spicy, tangy goodness.

You can eat it straight away, or pop it in the fridge for 30 minutes to let the flavours develop even more.