Cucumber Kimchi

• Gluten free

• Produce

  • 1 Carrot
  • 1 cup Chives
  • 1 English cucumber, cut into four pieces
  • 4 Garlic cloves
  • 1/2 cup Hot pepper
  • 1/2 Onion, medium size slices thin

• Condiments

  • 4 tbsp Fish sauce

• Baking & Spices

  • 1 tsp Kosher salt
  • 1 tsp Sesame seeds
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 1 tsp Sesame oil

• Liquids

  • 5/16 cup Water

Found on pickledplum.com

Description

Ingredients

• 1 English cucumber, cut into four pieces, then cut into quarters
• 1 carrot, cut into thin strips
• ½ medium size onion, cut into thin slices
• 1 cup chives, chopped into strips
• For the kimchi sauce
• 4 garlic cloves
• ½ cup hot pepper powder (gochujangyon gochugaru)
• 4 tbsp fish sauce
• 1 tbsp sugar
• ¼ cup + 1 tbsp water
• 2 tbsp rice vinegar
• 1 tsp kosher salt
• 1 tsp sesame oil
• 1 tsp sesame seeds

Directions

• Put all the vegetables in a large tupperware container (black color is better to prevent staining)
• In a mixing bowl, add all the ingredients for the sauce and mix well.
• Pour the sauce over the vegetables and using your hands (covered with gloves) or a spoon, spread/mix evenly to coat the vegetables.
• Serve immediately or leave for a few hours for softer texture and more infused flavors.