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Stuffed cucumber kimchi
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2011
A classic summer variety of kimchi, the refreshing natural succulence of cucumber is perfect on a hot, humid day. The spiciness of the chilli is neutralized by the moistness of the cucumber, with flavours that invigorate the palate.
Ingredients
Method
- If the cucumbers are long, cut them in half widthways. Make two slits in a cross down the length of each cucumber or cucumber half, making sure not to cut all the way to the end. Coat thoroughly with the sea salt, and leave for 1 hour.
- Cut the Chinese chives into 2.5cm/1in lengths, discarding the bulb.
- Combine the onion and spring onions with the Chin