Korean Cucumber Kimchi
These Quick Pickled Cucumbers are your ultimate kitchen hack. Forget lengthy fermentation—this is a simple “quick-pickle” method that delivers incredible flavor and texture in under an hour
Ingredients
- 2 roots cucumber
- 50 g Chinese chives
- ½ tablespoon minced garlic
- ½ tablespoon Chopped green onions
- ⅓ teaspoon minced ginger
- 4 teaspoon Chili powder
- 1 tablespoon Salt
Instructions
- Wash the cucumber, dry it, sprinkle it with salt and rub it all over, then marinate for about 10 minutes
- Cut the cucumber into 4-centimeter-long pieces
- Make a cross-shaped cut on one end, but don't cut all the way through
- Sprinkle a little more salt and marinate until the cucumber softens
- Finely chop the chives
- Mix well with minced scallions, ginger, garlic, and chili powder.
- Fill the gaps in the cucumber with the prepared chive mixture, making sure it's full. Refrigerate for 1-2 days to allow the flavors to meld before serving
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