Kkakdugi-Style Cucumber Kimchi

Name: Kkakdugi-Style Cucumber Kimchi
Cuisine: South Korea
Ingredients: 2 large Cucumbers; 2 tsp Korean chili flakes; 2 cloves Garlic; 2 tsp Ginger; 2 tsp Fish sauce; 1 tsp Sesame oil; 2 tsp Rice vinegar; 1 tsp Salt; 1 tsp Black pepper; 2 leaves Kkaennip leaves

A recipe from South Korea.

🇰🇷 South KoreavegetarianveganglutenFreedairyFree

Nutrition (per serving)

420Calories

20 gProtein

25 gCarbs

15 gFat

5 gSugar

1100 mgSalt

Ingredients

2 large Cucumbers
2 tsp Korean chili flakes
2 cloves Garlic
2 tsp Ginger
2 tsp Fish sauce
1 tsp Sesame oil
2 tsp Rice vinegar
1 tsp Salt
1 tsp Black pepper
2 leaves Kkaennip leaves

Method

Slice the cucumbers into 1/4-inch thick slices and transfer to a large bowl.
In a blender or food processor, blend the Korean chili flakes, garlic, ginger, fish sauce, sesame oil, rice vinegar, salt, and black pepper until a smooth paste forms.
Add the paste to the bowl with the cucumbers and toss to coat.
Let sit at room temperature for 2-3 hours, or until the kimchi has developed a slightly sour and spicy flavor.
Refrigerate before serving.