Stuffed Cucumber Kimchi

Welcome back to my Kimchi Series! This is part 2. Stuffed Cucumber Kimchi. It’s a wonderfully refreshing cucumber recipe that’s flavorful, colorful, healthy and easy to make. Enjoy!☺️🥒

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash cucumbers and cut off both ends.

Step 2

Slice across twice without cutting through, creating a pocket for stuffing.

Step 3

Generously salt both the outside and inside of cucumbers.

Step 4

Let sit for 20 minutes, turn half way through.

Step 5

Rinse with cold water twice.

Step 6

For the stuffing, combine carrot, onion, garlic chives, garlic, fish sauce, sugar, Korean hot pepper flakes, water and sesame seeds in a bowl. Mix well.

Step 7

Add a small handful of stuffing to the center of cucumbers.

Step 8

Season outside of cucumbers with sauce from stuffing.

Step 9

It’s ready to eat or you can pack in an airtight container and let it ferment in room temperature for 1 day then store in the fridge.

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