Cucumber and asparagus kimchi

Cucumber and asparagus kimchi. It’s more of a side dish than kimchi but has the same flavors. Super easy to make and lasts up to a week in the fridge.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut cucumber into half inch pieces and asparagus . Add salt and let it sit for 20 minutes drain excess liquid.

Step 2

Chop garlic then cut carrots, green onions and onions.

Step 3

Add 1/2 tsp salt, 3 tbsp soy sauce, 1 tbsp fish sauce (**if keeping it vegetarian, leave out), 3 tbsp gochugaru, 3 tbsp rice wine vinegar, 2 tsp sugar, 1 tbsp sesame oil, 1 tbsp sesame seeds

↑Support creators by visiting their site 😊