Quick Cucumber Kimchi
A same-day cucumber side with garlic, ginger, fish sauce, chili flakes, and sesame oil; no room-temperature fermentation step.
Ingredients
Main Ingredients
- 2 cucumbers English cucumbers, about 1 1/2 pounds total
- 1 tablespoon salt
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon red pepper flakes
- 1 tablespoon sesame oil
- 2 green onions, sliced
Instructions
- Wash and trim two cucumbers. Slice into consistent rounds or half-moons about 1/2 inch thick.
- Toss with 1 tablespoon salt and stand 15 minutes, turning once.
- Stir fish sauce and sesame oil together with sugar, chili flakes, garlic, and ginger.
- Drain cucumbers well and discard that liquid. If a tasted piece is too salty, rinse briefly and drain again.
- Coat the drained cucumber with dressing and green onions. Cover, refrigerate 30 minutes, and stir before serving.
Notes
Store chilled in a covered container for up to three days. No fermentation or shelf-stable storage is specified.