Quick Cucumber Kimchi

• Gluten free

• Produce

  • 1 Carrot
  • 4 Garlic cloves
  • 1 1/2 tsp Ginger, fresh
  • 1 lb Kirby cucumbers
  • 2 Scallions

• Condiments

  • 1 tbsp Fish sauce

• Baking & Spices

  • 1 1/2 tbsp Gochugaru
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 1 tsp Rice vinegar

Found on hapanom.com

Description

Ingredients

• 1 pound Kirby cucumbers*
• 1¼ teaspoon salt, divided
• 1½ - 2 tablespoons gochugaru
• 1½ teaspoons fresh ginger, minced
• 4 garlic cloves, thinly sliced
• 1 tablespoon fish sauce
• 1 teaspoon rice vinegar
• 1 carrot, sliced into matchsticks
• 2 scallions, thinly sliced diagonally

Directions

• Place a colander in the sink. Trim the ends off of the cucumbers and slice in half, lengthwise. Then slice them ½ inch thick. Place them in the colander and sprinkle with ¼ teaspoon salt. Toss and allow to sit for 15 minutes - this will draw out some of the moisture.
• In the meantime, add the remaining teaspoon of salt with gochugaru, ginger, garlic, and fish sauce in a large bowl. Stir together to fully incorporate. Add the carrots, scallions, and cucumber. Toss and let it sit for 15 minutes before serving.