Diced Cucumber Kimchi.
Fermentation & Pickling⏱ 50min👥 4 servings
Ingredients
- Cucumber (in moderate amounts).
- A moderate amount of chives.
- One small onion.
- 20 grams of sea salt.
- Salted shrimp (适量) - A moderate amount of salted shrimp.
- 1 tablespoon of ginger syrup.
- 1.5 teaspoons of minced garlic.
- 2 tablespoons of honey (can be substituted with sugar).
- Gochugaru (Korean chili powder),适量.
- Generously sprinkle with black sesame seeds.
Instructions
1
Cut the cucumbers into bite-sized pieces in the shape of *kkakdugi* (a type of Korean pickled radish), excluding the ends.
2
Chives should be chopped to a suitable length, and onions should be thinly sliced.
3
Add 20 grams of coarse sea salt to the zucchini and marinate for 30-40 minutes.
4
Drain the pickled cucumbers, but do not rinse them with water.
5
In a bowl, combine salted shrimp, ginger syrup, minced garlic, honey, and gochugaru (Korean chili powder) to create the sauce.
6
Mix cucumbers and chopped onions with the seasoning sauce and then marinate the Korean radish.
7
Finally, add the chopped chives and sesame seeds, and gently mix everything together.
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