Cucumber Kimchi

Our cucumber kimchi is the perfect side dish to serve with rice or stir fries. It has all the umami flavours that you expect from traditional kimchi, but takes much less time to be ready! We recommend slicing your cucumbers fairly thick so you get a satisfying bite. This recipe keeps for up to a week in the fridge.

Fine Pink Himalayan Salt 500g (Sussex Wholefoods)

1 tbsp pink salt

Organic White Rice Flour, Gluten-Free 500g (Sussex Wholefoods)

1 heaped tsp White Rice Flour

Gochugaru Chilli Powder 100g (Sussex Wholefoods)

2 tbsp Gochugaru Chilli Powder (you can add more if you like it extra spicy)

Organic Garlic Granules 100g (Sussex Wholefoods)

2 tsp Garlic Granules

Organic Onion Granules 100g (Sussex Wholefoods)

2 tsp onion granules

Organic Toasted Sesame Oil 500ml (Clearspring)

3 tablespoons toasted sesame oil

Clearspring Organic Brown Rice Vinegar 500ml

3 tablespoons of Rice vinegar

Furikake Seasoning 65g (Sanchi)

1 tbsp Furikake Seasoning (plus extra for serving)

Other Ingredients

2 english cucumbers, thickly sliced into rounds
4 tbsp boiled water (use more if your paste is too thick)
5 spring onions sliced
2 cm sized chunk of fresh ginger, peeled and grated

Method

1. Slice your cucumbers into thick rounds and place into a bowl. Add 1 tbsp of Himalayan pink salt, stir ensuring the cucumbers are all evenly coated and leave to sit for a minimum of 30 minutes.
2. In the meantime in another bowl stir 1 tsp white rice flour with 4 tbsp boiling water until you have a watery paste.
3. Once your cucumbers have stood for 30 minutes, drain off the water and pat dry with kitchen towels.
4. Combine cucumbers, rice flour paste, chilli flakes, toasted sesame oil, garlic granules, onion granules, furikake seasoning, rice vinegar, grated ginger and chopped spring onions. Leave to marinate for an hour outside of the fridge, then chill overnight (or for at least an hour) to allow the flavours to develop.
5. Serve with extra furikake alongside your favourite dish!