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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
Log in to watch this premium content and more!Korean Banchan: Cucumber Kimchi
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
-
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 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.
Plate and Serve!
Transfer into preserving jars. Cover and refrigerate for 12 to 24 hours before serving.
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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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