Quick Kimchi Cucumbers

Ingredients

• 450 g Kirby cucumbers
• 1 1/2 tsp Salt
• 2 1/2 tbsp Sugar
• 1 1/2 tbsp Korean chili flakes (or crushed red pepper)
• 1 1/2 tbsp Peeled fresh ginger, thinly sliced
• 4 pieces Garlic cloves, minced
• 1 tbsp Asian fish sauce
• 1 tbsp Soy sauce
• 1/2 tsp Dried shrimp (optional), chopped
• 1 piece Small carrot, cut into fine 5 cm julienne
• 1 piece Scallion, cut into fine 5 cm julienne
• 0.25 pieces Small onion, thinly sliced

Method

1. Cut the cucumbers in half lengthwise, then into 1 cm thick sticks.
2. In a colander, toss the cucumbers with a quarter teaspoon of salt and a half tablespoon of sugar. Let rest for 10 minutes.
3. Meanwhile, prepare the spice mixture: combine the remaining salt, sugar, chili flakes, ginger, garlic, fish sauce, soy sauce and dried shrimp in a bowl.
4. Cut the carrot and scallion into fine julienne about 5 cm long, and thinly slice the onion.
5. Add the sliced vegetables and drained cucumbers to the bowl with the spice mixture. Toss well to coat.
6. Arrange the cucumbers in a shallow dish in a single layer, then pour the rest of the vegetables and liquid over top.
7. Let rest at room temperature for 15 minutes, gently turning the cucumbers once or twice.
8. Serve immediately, or store in the refrigerator in an airtight container.

Nutrition

Per serving

Energy

91.4 kcal

Protein

2.99 g

Carbohydrate

18.61 g

Fat

0.98 g

Fibre

3.87 g

Calcium

29.25 mg

Iron

1.02 mg

Magnesium

32.47 mg