Cucumber kimchi

Cucumber kimchi

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  1. Cucumbers 600 g
  2. Salt 2 tsp
  3. 4 cloves of garlic
  4. Spring onions (white portion) 40 g
  5. Ginger 30 g
  6. Fish sauce 1 tbsp
  7. Rice vinegar 4 tbsp
  8. Red chili flakes 2 tbsp.
  9. Sugar 4 tsp
  • Main Ingredients: Onion, Cucumber, Garlic
  • Serving 8 servings
  • World CuisineAsian, Oriental


bowl knife


Step 1 - Cut the cucumbers.

Cut the cucumbers in half lengthwise and then across in small slices. Place in a bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.

Step 2 - Grind the remaining vegetables.

Meanwhile, finely chop the onion and garlic, grate the ginger.

Step 3 - Preparing the sauce.

Combine garlic, chives, ginger, vinegar, chili powder, sugar and fish sauce in a bowl.

Step 4 - Kimchi is almost done!

Drain the liquid from the cucumbers and add the cucumbers to the cooked sauce. Cover and refrigerate for 12 hours before serving.