Alright y’all, I got a bomb recipe for y’all today! This is a quick and easy cucumber kimchi recipe that will make your taste buds dance. Let’s get started!
Easy Cucumber Kimchi Recipe
Ingredients:
- 2 pounds Persian cucumbers, washed and cut into bite-sized pieces
- 1\/4 cup sea salt
- 1 tablespoon grated garlic
- 1 teaspoon grated ginger
- 1 tablespoon fish sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon sugar
- 4 scallions, sliced into 1-inch pieces
- 1\/2 yellow onion, thinly sliced
- 1\/4 cup chopped cilantro
Instructions:
- Place the cucumbers in a large bowl and sprinkle with sea salt. Mix well and let sit at room temperature for about 30 minutes.
- Drain off the excess liquid from the cucumbers and add in the garlic, ginger, fish sauce, gochugaru, and sugar. Mix well until the cucumbers are evenly coated with the seasoning.
- Add in the scallions, onion, and cilantro. Mix well.
- Transfer the cucumber kimchi to a glass jar and press down to remove any air bubbles. Seal the jar and let sit at room temperature for 2-3 days to allow the flavors to develop.
- After 2-3 days, transfer the cucumber kimchi to the fridge. Serve cold and enjoy!
Quick & Easy Cucumber Kimchi
If you’re short on time and want to whip up some fresh cucumber kimchi, this recipe is for you!
Ingredients:
- 2 pounds Persian cucumbers, washed and cut into bite-sized pieces
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 1 tablespoon fish sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 4 scallions, sliced into 1-inch pieces
- 1\/2 yellow onion, thinly sliced
- 1\/4 cup chopped cilantro
Instructions:
- Place the cucumbers in a large bowl and add the garlic, ginger, fish sauce, gochugaru, vinegar, and sugar. Mix well until the cucumbers are evenly coated with the seasoning.
- Add in the scallions, onion, and cilantro. Mix well.
- Transfer the cucumber kimchi to a glass jar and press down to remove any air bubbles. Seal the jar and let sit at room temperature for 1-2 hours to allow the flavors to develop.
- After 1-2 hours, transfer the cucumber kimchi to the fridge. Serve cold and enjoy!
And there you have it folks, two quick and easy cucumber kimchi recipes that you can make at home. Trust me, once you try these, you’ll never want to go back to store-bought kimchi again. Happy cooking!
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