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Cucumber Kimchi | The Notty Chef

Cucumber Kimchi

Cucumber Kimchi

30 mins prepServes 4

A vegan recipe for quick cucumber kimchi, perfect for Veganuary.

4 servings

What you need

garlic clove

1 clove garlic clove

sugar

carrot

asian fish sauce

1 tbsp asian fish sauce

cucumber

spring onion

1 ½ spring onion

salt

2 pinch salt

dried chilli flakes

2 ½ tbsp dried chilli flakes

worcestershire

1 tbsp worcestershire

soy sauce

1 tbsp soy sauce

ginger

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Instructions

1. Add a couple pinches of salt to 15-20 halved baby cucumbers.
2. Leave for 20 minutes and then drain any excess liquid.
3. Add 1 large minced garlic clove, a thumb-sized bit of sliced ginger, a small grated carrot, 1 XL spring onion (or 2 small ones), a pinch of sugar, 1 tbsp of vegan fish sauce (optional), 1 tbsp of soy sauce, 1 tbsp of vegan worcestershire sauce, and 2-3 tbsp of gochugaru chilli flakes.
4. Mix everything thoroughly.
5. Let ferment for about 24 hours.
6. Enjoy! These will last for 2 weeks to about a month.

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