I could eat kimchi all day everyday 🤤 buuuut if you’re not wanting to deter guests from coming over to your smelly house (lol), fresh kimchi is the way to go! It’s more like a fresh, crunchy salad, while fermented kimchi is (obviously fermented) softer and more sour. Spicy Cucumber Kimchi Makes ~4 servings Ingredients: - 2 large cucumbers, thinly sliced into half moon shape - 1 tablespoon salt - 1/4 cup Chinese chives, cut into 1 inch pieces - 1 teaspoon ginger, grated - 1 tablespoon garlic, minced - 2 tablespoons soy sauce - 1 tablespoon gochugaru (adjust to desired spice level) - 1 teaspoon sugar - 1 tablespoon sesame oil - Roasted sesame seeds, for garnish (optional) Instructions: 1. In a large mixing bowl, combine sliced cucumbers and salt, ensuring they are thoroughly coated. Allow them to sit for 20 minutes to draw out excess moisture. 2. In a colander rinse your cucumbers for a minute to remove the salt. Place the cucumbers back into the bowl. 3. Add all other ingredients and toss until the cucumbers are evenly coated. Garnish with roasted sesame seeds if desired. #cucumberkimchi #kimchi #asian #salad #healthyrecipes