Cucumber Kimchi

1. 1 Cucumbers≈ $3.67 per kg 300 g
2. 2 Salt 8 g
3. 3 Carrots≈ $1.50 per kg 30 g
4. 4 Onions≈ $1.60 per kg 30 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Chili flakes 6 g
7. 7 Rice vinegar 15 ml
8. 8 Sugar 5 g
9. 9 Sesame seeds 3 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Cut the cucumbers¹ into 5–6 cm pieces. Make a crosswise slit in one end of each piece, stopping 1 cm before the end.

2. Sprinkle the cucumbers¹ with 8 g salt, leave for 30 minutes, then drain off the released liquid. Rinse lightly with water and pat dry.

3. Cut the carrot³ and onion⁴ into thin julienne strips, and mince the garlic⁵. Mix with 6 g chili flakes, 15 ml rice vinegar, 5 g sugar, and 3 g sesame seeds.

4. Stuff the cucumber¹ slits with the mixture, and spoon any remaining filling on top.

5. Pack the cucumbers¹ into a 0,5 l jar, close the lid, and refrigerate for 2 hours.

6. Store in the refrigerator for up to 7 days; after that, the cucumbers¹ lose their crunch.