White Cucumber Kimchi

Name: White Cucumber Kimchi
Prep time: 15 min
Total time: 6 min
Ingredients: 8 garlic cloves (about 2 Tbsp); 1 Tbsp brined/salted shrimp; 1 Tbsp fish sauce; 10 pickling cucumbers, cut into spears; ¼ cup iodine salt; ½ cup carrot, julienned; ½ cup yellow onion, sliced thin; ¼ cup Korean chives (buchu), chopped about 2” length; 1 Tbsp fresh ginger root, cut into strips (large enough you can pick it out if you don’t want to eat it)

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Prep Time: 15 minutes

Total: 6 hours, 15 minutes

Author : Asian Recipes At Home, LLC

white cucumber kimchi kimchi paleo

Ingredients

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8 garlic cloves (about 2 Tbsp)1 Tbsp brined/salted shrimp1 Tbsp fish sauce10 pickling cucumbers, cut into spears¼ cup iodine salt½ cup carrot, julienned½ cup yellow onion, sliced thin¼ cup Korean chives (buchu), chopped about 2” length1 Tbsp fresh ginger root, cut into strips (large enough you can pick it out if you don’t want to eat it)

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Instructions

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Step 1

Sprinkle all of the salt all over the cucumber spears, carrots, and sliced onion in a large bowl. Let it soak in the salt for about 6 hours. Halfway through turn over the cucumbers - move the bottom cucumbers to the top and vice versa.

Step 2

After the 6 hours is up, put about ¼ cup of the excess liquid plus the rest of the ingredients for the white kimchi sauce into the blender. (KEEP THE REST OF THE LIQUID - Do not drain!) Blend until smooth.

Step 3

Mix everything together well, along with the rest of the salty brining liquid. Store in glass jars or airtight containers. Enjoy!