Quick Cucumber Kimchi
  1. Slice cucumber into thin round discs, approx ¼" thick. Sprinkle coarse sea salt over cucumbers and let sit for 20 minutes, tossing occasionally.

  2. Thoroughly ring all water from cucumbers by squeezing between two hands. Rinse under cold water 5-6 times to remove salt.

  3. Mix together Kimchi Seasoning and combine with cucumbers.

  4. Keep refrigerated for up to 1 week. Serve cold, and sprinkle sesame seeds and chopped scallions for garnish.

Tags: asian, cucumber, kimchi, kimchichick, korean, make-ahead, misc, preserved, quick, side, veg, vegan, vegetarian

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickle

Cuisine🇰🇷Korean

Occasions🥟Appetizer📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

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