𝗖𝘂𝗰𝘂𝗺𝗯𝗲𝗿 𝗞𝗶𝗺𝗰𝗵𝗶 (𝗸𝗸𝗮𝗸𝘁𝘂𝗴𝗶) | 오이 깍뚜기⁣

The number of times I’ve panic called my mom bc of kitchen mistakes lol- mom leetz to the rescue again! ⁣ There’s no flour paste & no shrimp but this is still a kimchi! Most recipes I’ve seen omit these two - and honestly i don’t blame them bc cucumber tastes better when it’s not as ripened⛄️also my mom said to leave those out ⁣ hang in there bapsang, only 2/3 depressing winter months to go!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cut Kirby cucumbers into long quarters, cut out the seeds (it’s ok if some is on the flesh) then cut the quarters in to quarters hehe. ⁣

Step 2

2. Salt and sugar the cucumbers, toss to coat evenly and set aside while you make the sauce ⁣

Step 3

3. Grate ur onion, garlic and ginger- mix it in with anchovy/fish sauce and plum syrup.⁣

Step 4

4. Chop ur korean chives and julienne ur carrots- mix it in the sauce. ⁣

Step 5

5. Shake excess water from ur cucumbers- then toss them in the sauce and mix to coat evenly.⁣