This cucumber kimchi is quick and simple to prepare. It's marinated for at least 12 to 24 hours before serving, although it can be refrigerated for up to a week. Here's how you make it:
Salt the cucumbers. We begin by combining sliced cucumbers and salt in a basin and letting it sit for 30 minutes.
This process seasons the cucumbers while also removing extra moisture.
Combine the ingredients. In the meantime, combine the garlic, scallions, ginger, vinegar, chile powder, sugar, and fish sauce in a nonreactive bowl.
When working with acidic materials like vinegar, you must use a nonreactive bowl. You can use stainless steel, enameled steel, or glass.
Finish the dish. The final step is to drain the cucumbers and whisk them into the vinegar mixture.
Draining the cucumbers removes excess moisture, allowing them to absorb marinade aromas.
Cover and chill for 12–24 hours before serving. We prefer to chill the cucumber kimchi in a glass Mason jar with a cover, but you may use any airtight, nonreactive container.
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