Cucumber Kimchi

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Kimchi is a staple in Korean cuisine! This delicious dish is a traditional side dish of salted and fermented vegetables.



1 large Cucumber cut into strips
1 1/4 teaspoon Coarse sea salt
60ml Sesame oil
2 tablespoons Basil chopped
2 tablespoons Crushed chillies
2 teaspoons Ginger
1 tablespoons Garlic
2 teaspoons Coconut sugar
1/2 teaspoon Fish sauce
240ml Water


Red & green peppers


Toss the cucumber and salt together in a bowl, leave for 20 minutes then rinse in a colander and drain.

In a bowl, combine the oil, basil, chilli flakes, ginger, garlic, sugar and fish sauce. Add the cucumbers and toss to coat.

Spoon into a mason jar, press the cucumber down and add the water to a ziplock bag and seal. Place inside a second ziplock bad, seal and place on the mason jar. Leave at room temperature, opening and resealing the lid once a day.

Serve with peppers and sesame seeds and discard water bags.

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