Spicy American-Style Cucumber Kimchi Recipe

Enjoy the tangy, spicy flavors of this American-inspired cucumber kimchi that packs a punch. Perfect as a side dish or a topping to your favorite sandwiches or tacos, this recipe brings a unique twist to traditional Korean cuisine.

Ingredients

• 2 English cucumbers, thinly sliced
• 1/4 cup kosher salt
• 1/4 cup Korean red pepper flakes
• 3 cloves garlic, minced
• 2 tablespoons ginger, grated
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 2 green onions, chopped
• 1 tablespoon sesame seeds
• 1 teaspoon sesame oil

Directions

1. Place cucumber slices in a large bowl and sprinkle with salt. Toss to coat and let sit for 30 minutes.
2. Rinse the cucumbers well to remove excess salt, then drain and pat dry.
3. In a separate bowl, combine red pepper flakes, garlic, ginger, soy sauce, rice vinegar, and sugar to make the kimchi paste.
4. Add the cucumber slices, green onions, sesame seeds, and sesame oil to the kimchi paste and toss to combine.
5. Transfer the cucumber kimchi to a clean jar or container, pressing down to pack tightly.
6. Cover the jar with a lid and let sit at room temperature for 24 hours to ferment.
7. After fermenting, refrigerate the cucumber kimchi for at least 2 days before serving. Enjoy chilled as a refreshing side dish!

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