Quick Cucumber Kimchi
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 pounds Kirby cucumbers, halved lengthwise and sliced crosswise 1/4 inch thick
Kosher salt
1/4 cup untoasted sesame oil
1/2 small onion, thinly sliced
2 tablespoons finely chopped Thai or sweet basil
2 tablespoons gochugaru (Korean coarse red pepper powder; see Note)
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 teaspoon finely grated lime zest
1/2 teaspoon Asian fish sauce
Instructions
In a colander, toss the sliced cucumbers with 1 tablespoon of kosher salt and let stand for 20 minutes. Rinse the cucumbers and drain well.
In a large bowl, toss the cucumbers with all of the remaining ingredients and let stand at room temperature for 2 hours, stirring occasionally. Season the kimchi with salt and serve.
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