Quick Cucumber Kimchi

Name: Quick Cucumber Kimchi
Total time: 10 min
Yield: Makes: 2 cups pickles
Cuisine: Korea
Ingredients: 8 ounces (225 g) Persian cucumbers or other small cucumbers (about 3 or 4); 2 tablespoons finely chopped green onions; 1 teaspoon gochugaru; 2 teaspoons sugar; 2 teaspoons fish sauce; 2 tablespoons rice vinegar; 2 teaspoons grated fresh ginger; 2 teaspoons minced garlic (2 cloves); Toasted sesame seeds, to garnish

Preparation info

Makes:
2 cups
pickles

Difficulty
Easy
Ready in
10 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

Kimchi is a traditional Korean salted and fermented dish made from different vegetables (Chinese cabbage is the most popular) and seasonings. This quick kimchi uses cucumber and not-so-traditional Thai chili.

Ingredients

Sauce

2 teaspoons minced garlic (2 cloves)
2 teaspoons grated fresh ginger</

Asia
Korea
Side dish
Gluten-free

Method

Mix together the garlic, ginger, vinegar, fish sauce, sugar, gochugaru and green onions in a medium nonreactive bowl.
Halve the cucumbers lengthwise. Then cut crosswise into 2 to 3-inch pieces. Mix with the kimchi sauce. Cover and refrigerate for 12 to 24 hours before serving. Sprinkle with sesame seeds. The pickles will keep in the refrigerator for up to 1 week.<