Post by @erinphamvn2uk

You need to try this cucumber kimchi! 👀🥒 This quick cucumber kimchi recipe is fresh, crunchy, spicy, tangy and ready to eat straight away - no long fermentation needed! The secret to keeping cucumber kimchi crunchy? Scoop out the watery centre, salt the cucumber for about 30 minutes, then rinse and drain it well before mixing it with a homemade kimchi paste. And here's another little tip: if you have leftovers, store them in an airtight container in the fridge. After a few days, the flavours develop even more and the cucumber soaks up that delicious, spicy kimchi sauce. 🌶️ 🥒 Ingredients: 600–700g cucumber ½ tbsp salt, for salting 1 small carrot (about 80g) 3–4 spring onions (about 50g) 🌶️ For the quick kimchi paste: 10g ginger 3–4 garlic cloves (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 This Korean-inspired cucumber side dish is delicious with hot rice, noodles or BBQ. It's an easy way to add a fresh, spicy kick to your meal! #erinphamvn2uk #kimchirecipe #quickcucumberkimchi #cucumberkimchirecipe #koreancucumberkimchi