Quick Cucumber Kimchi

Ingredients

1. 2lbs Cucumbers Halved and Cut Into 1/4" Chunks

2. 1T Kosher Salt

3. 1/2 Onion Very Thinly Sliced

4. 2T Finely Chopped Basil (Thai Basil if Available)

5. 2T Gochuaru (Korean chili flakes - we have in our bulk spice session)

6. 1T Minced Garlic

7. 1T Minced Ginger

8. 1t Lime Zest

9. 1/2t Fish Sauce (we have traditional Red Boat or a vegan version

   
   

General Directions

1. Place cucumbers in a bowl and salt. Leave out a room temperature for about 30 minutes as the salt draws the water out of the cucumbers.

2. Rinse the cucumbers and drain thoroughly

3. Add remaining ingredients and stir. Leave out at room temperature stirring occasionally.

4. I usually leave mine out for about 2 plus hours until onions soften.

5. The store refrigerated.

6. This is for a really small batch. A larger batch will store well and adjust the recipe to your spice level liking.