Post by @erinphamvn2uk

You don't have to wait for kimchi. 👀🥒 This quick cucumber kimchi is fresh, crunchy, slightly spicy, tangy and ready to eat straight away - no long fermentation needed! The secret to keeping the cucumber crunchy? I scoop out the watery centre, salt the cucumber for about 30 minutes, then rinse and drain it before mixing it with a fresh kimchi paste. 🌶️ Here's everything you need: 🥒 600 - 700g cucumber 🧂 ½ tbsp salt, for salting the cucumber 🥕 1 small carrot (about 80g), julienned 🌱 3 - 4 stalks (about 50g) spring onions For the quick kimchi paste: • 10g ginger • 3 - 4 cloves garlic (about 20g) • ¼ onion (about 50 - 60g) • ½ apple (about 70g) • 1 tbsp sugar • 1½ tbsp vinegar • 1 tsp salt • ½ tsp mushroom seasoning or MSG • ¼ cup Korean chilli flakes Mix everything together and you've got a delicious Korean-inspired cucumber side dish that's perfect with hot rice, noodles or BBQ. 🌶️🥒 If you love cucumber recipes, kimchi, Korean food and easy Asian recipes, save this one for later! #erinphamvn2uk #cucumberkimchi #quickcucumberkimchi #cucumberkimchirecipe #koreancucumberkimchi