When I received a bunch of cucumbers in my CSA box this week, I wanted to make something different from a standard cucumber salad. This cucumber kimchi is one of my favorite Korean side dishes and can be made as mild or spicy as one likes. This is an easy recipe to follow, and the longer it has to marinate, the more flavorful the kimchi is!
Ingredients
4 Kirby cucumbers
4 scallions (white and green parts), thinly sliced
5 cloves garlic, chopped
3 tablespoons grated peeled fresh ginger
3 tablespoons sugar
1 ½ teaspoons kosher salt
1 ½ teaspoons crushed red pepper, ground
Directions
Slice cucumbers into thin slices, about ⅙ inch. Mix the cucumbers with the remaining ingredients in a non-reactive bowl, cover with plastic wrap, and refrigerate overnight.
4 Kirby cucumbers
4 scallions (white and green parts), thinly sliced
5 cloves garlic, chopped
3 tablespoons grated peeled fresh ginger
3 tablespoons sugar
1 ½ teaspoons kosher salt
1 ½ teaspoons crushed red pepper, ground
Directions
Slice cucumbers into thin slices, about ⅙ inch. Mix the cucumbers with the remaining ingredients in a non-reactive bowl, cover with plastic wrap, and refrigerate overnight.
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