Cucumber Kimchi Recipe | Spicy Korean Cucumber Salad

Step 1

Start by cutting off the cucumber's ends. Then, divide it into three pieces and cross-cut each one. The cucumber pieces should be 4-5 cm in length. Put them into a large mixing bowl and sprinkle with coarse sea salt. Mix gently and let them sit for 20 minutes.

Step 2

Brush off the salt from the cucumber and place them in a clean bowl. Add in the sauce and mix. Next, add the carrots and chives before combining them with other ingredients. Then, move it into a glass bowl or container and cover it.

Step 3

You can enjoy it fresh with your next meal. But, if you prefer it more fermented, let it sit at room temperature for 12 to 18 hours. Then, keep it in the refrigerator and let chill before serving.