Friday, September 11, 2009

Simple Cucumber Kimchi (Vegan)

Another simple kimchi, make some and served as side dish, if you desired. Omit the garlic, if desired. Garnish with some toasted sesame seeds.

Preparation: 20 mins, standing time 4.5 hrs

Ingredients (serves 2)
 250g Japanese cucumber(weight after cutting), small sections
 1 tablespoon salt

For marinade
 3 cloves garlic, finely chopped
 25g ginger, finely chopped
 1 tablespoon chilli powder
 1- 1½ tablespoons apple cider vinegar
 ½ teaspoon salt or to taste
 1 tablespoon sugar or to taste

1. Place the cucumber in a colander and sprinkle with salt. Set aside for 30 minutes, then rinse and drain well, squeezing out any excess moisture.
2. Meanwhile, to make the marinade: combine all the marinade ingredients in bowl and mix well. Set aside
3. Transfer the cucumber and marinade into a container. Mix well and place it in the refrigerator for 4 hours prior to serving.

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