Kimchi rapide de concombre

Ingrédients

• 6 Persian or Lebanese cucumbers (sliced into 1/4” thick coins)
• 1 tablespoon kosher salt
• 2 teaspoons granulated sugar
• 1 tablespoon Gochugaru
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon fish sauce
• 1 large clove garlic (grated)
• 1/2 white onion (thinly sliced)

Préparation

1. 1

   Add the sliced cucumbers to a large bowl and sprinkle over the salt and sugar. Top the cucumbers with hot water and set them aside for 15 minutes. Drain the cucumbers and rinse them under cold water.

2. 2

   While the cucumbers are sitting in the salt & sugar water, stir together the Gochugaru, rice vinegar, soy sauce, sesame oil, fish sauce, and grated garlic in a large bowl.

3. 3

   Add the drained cucumbers and white onion to the bowl and toss to combine.

4. 4

   Serve immediately or store in an airtight container in the fridge for up to one week.