Cucumber Kimchi
3-4 Cucumbers
1 &1/2 Tablespoons Gochugaru
1 & 1/2 Tablespoons Rice Vinegar
1/2 Tablespoon Apple Juice
1 & 1/2 Tablespoons Sesame Oil (We did fish sauce instead)
1 & 1/2 Teaspoons Sugar (add more if you need to cut the spice)
2 Teaspoons Sesame Seeds (We skipped this)
- Combine all together and mix!!!
- Eat Immediately or up to 3 days. It may stay nicer for longer but just keep checking on it!
Ok for this one, we obviously had to skip all of the sesame seed products as Sky has a food allergy to it. I added it in the recipe incase you would like to try it the true way. Now our way, its just as amazing as I would assume the other one would be. We also have had this recipe last up to a week in the fridge but I can’t say that will happen for everyone. It just depends on those cucumbers. I think this week we will end up making another batch to have on hand.
We have been putting this on top of our scrambled eggs in the morning. On top of fish tacos, anywhere a relish could go, we have been using this instead. As I am saying this, I think burgers and sushi would be two other wonderful options to have this topped with! It is spicy but if you like spice it will be just fine for you. I find this calmer than the Radish Kimchi. Obviously the water in cucumbers really helped tame it but this is more my go to eating personally.
It’s a quick and easy one for y’all today!! Come back next week for more delicious recipes!