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Quick Cucumber Kimchi
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Quick Cucumber Kimchi

40 minVoor 6Nutri-Score B€
van @myhealthydish27 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • cucumber (cut into bite-sized pieces)Groente en fruit8 stukken
  • salt (to draw out moisture)Kruiden en specerijen8 g
  • garlic (minced)Groente en fruit3 stukken
  • onion (thinly sliced)Groente en fruit1 stuk
  • green onion (sliced)Groente en fruit3 stukken
  • gochugaru (Korean red chili flakes)Kruiden en specerijen12 g
  • sugarVoorraadkast8 g
  • rice wine vinegarVoorraadkast60 ml
  • sesame oilVoorraadkast60 ml
  • sesame seedsNoten en zaden10 g

per portie

Voedingswaarden

128kcal

Koolhydraten
8 g
Eiwitten
1 g
Vetten
10 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom
  • Vergiet

stap voor stap

Bereiding

  1. Salt the cucumbers

    • Cut the cucumbers into bite-sized pieces and place them in a bowl.
    • Sprinkle with the salt and toss to coat, then let stand so the moisture is drawn out.
    Stap 1

  2. Drain the liquid

    • Pour off all the liquid released by the cucumbers and drain them well.
    Stap 2

  3. Add the aromatics and seasoning

    • Add the minced garlic, onion and green onions to the cucumbers.
    • Add the gochugaru, sugar, rice wine vinegar and sesame oil.
    • Sprinkle with the sesame seeds and mix everything together well.
    Stap 3

  4. Refrigerate

    • Transfer the cucumber kimchi to an airtight container.
    • Refrigerate for at least 30 minutes, or overnight for the best flavor.
    Stap 4
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