Ingredients

  • 2 x 500ml jars
  • 2 Japanese cucumbers 

    1 tsp salt

    2 cloves garlic, finely chopped

    2 scallions, white and light green parts only, finely chopped

    1 ¼  inch fresh ginger, peeled and finely chopped

    2 tbsp rice vinegar

    1 tbsp Korean chili powder

    2 tsp sugar

    ½ tsp fish sauce

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Recipe Courtesy of
Sherizan Shahadan

Korean Banchan: Cucumber Kimchi

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Korean Banchan: Cucumber Kimchi tops the body up with beneficial microbes that the modern diet fails to provide. Spicy, crunchy and layered with multiple flavors, it’s a refreshing take on traditional kimchi and goes well with rice or noodles.
  • Easy
  • 15 min
  • 30 min
  • 10 min
  • 2 steps
  • 9 Ingredients
  • Easy
  • 2 steps
  • 9 Ingredients
  • 15 min
  • 30 min
  • 10 min

Instructions

  1. Preparing the cucumber

    • Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half-moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
    • Drain the cucumber and discard the liquid.
    Preparing the cucumber


  2. Preparing the brine

    • Combine ginger, garlic, Korean chili powder, scallions, sugar, rice vinegar,  and fish sauce in a medium bowl. Stir to combine. 

    • Add the chopped cucumbers into the vinegar mixture (brine).

    • Stir to combine well.

    Preparing the brine


Plate and Serve!

Transfer into preserving jars. Cover and refrigerate for 12 to 24 hours before serving.

Plate and Serve!
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    Ingredients
    • 2 x 500ml jars
    • 2 Japanese cucumbers 

      1 tsp salt

      2 cloves garlic, finely chopped

      2 scallions, white and light green parts only, finely chopped

      1 ¼  inch fresh ginger, peeled and finely chopped

      2 tbsp rice vinegar

      1 tbsp Korean chili powder

      2 tsp sugar

      ½ tsp fish sauce

    Nutrition
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