Korean Cucumber Kimchi Recipe

Ingredients

• 4 large cucumbers
• 2 tablespoons salt
• 1/4 cup gochugaru (Korean red pepper flakes)
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 green onions, sliced
• 1/4 cup daikon radish, julienned
• 1 tablespoon sesame seeds

Instructions

1. Cut cucumbers into 2-inch pieces and score lengthwise.
2. Sprinkle with salt and let sit for 30 minutes.
3. Rinse cucumbers and pat dry.
4. In a large bowl, mix gochugaru, fish sauce, soy sauce, sugar, and vinegar.
5. Add garlic, ginger, green onions, and daikon.
6. Add cucumbers and toss to coat.
7. Let marinate for 2 hours at room temperature.
8. Sprinkle with sesame seeds.
9. Serve immediately or store in refrigerator for up to 1 week.