Quick Cucumber Kimchi

Some recipes feel like a little spark of rebellion—fiery, bold, unapologetic. That’s exactly what this cucumber kimchi is. Crisp cucumbers clashing with chili heat, garlic, ginger, and that deep savory note of soy. It’s a quick pickle, but it packs a punch you won’t forget.

Ingredients:

• 4 short cucumbers
• 2 spring onions
• 1 small sweet onion
• 1 teaspoon of minced garlic
• 1 teaspoon of minced ginger
• 1 teaspoon of salt
• 1 tablespoon of gochugaru
• 1 tablespoon of vinegar
• 2 tablespoons of soy sauce

Method:
Slice cucumbers, onions, and spring onion.
Add all ingredients to a large bowl and mix well.
Transfer to an airtight container and let it sit for 2 hours.
Enjoy immediately or store in the fridge.