Easy Cucumber Kimchi
Enjoy with a cup of luxury green tea.
Kimchi is a fermented side dish traditionally made with cabbage and seasonings such as garlic, ginger, onions and chili peppers, to give it a spicy kick. However, there are hundreds of different varieties of Kimchi, which vary by season, weather conditions and region.
This is an easy and light version you can make yourself.
Check out our other story about What is Kimchi?
This recipe is from Gwyneth Paltrow's book It's All Good.
Easy Cucumber Kimchi
Makes 4 cups
Ingredients:
4 cups of coarsely chopped cucumber, most of the seeds removed
1 Tablespoons of ea salt
2 Tablespoons of white miso paste
1 1/2 cloves of minced garlic
2 Tablespoons of gochugaru (coarse Korean red chili flakes)
1 Tablespoon of toasted sesame seeds
1 Tablespoon of raw honey
Directions:
Thoroughly combine the cucumbers with the salt and let sit for 10 minutes. Meanwhile, mix the rest of the ingredients to form a paste.
Rinse and drain the cucumbers and thoroughly combine them with the paste. Pack them into a jar, screw the top on, and let them sit in the fridge for at least six hours or up two weeks. The longer they remain in the fridge the more flavourful they become.