Gut Nourishing Cucumber & Carrot Kimchi
This makes 4 servings
Ingredients
4 small cucumbers, thinly sliced
2 small carrots, thinly sliced
1/2 onion thinly sliced
2 1/2 teaspoons salt
3 tablespoons gochugaru (crushed Korean red chili pepper)
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
2 1/2 tablespoons sugar
2 garlic cloves minced
Sesame seeds optional, for garnish - but necessary in my opinion :)
The How To
Toss the cucumbers, carrots, and onion together in a large mixingbowl.
Sprinkle the salt over the vegetables and toss to mix well. Let stand for about 20 minutes.
In the meantime, in a small bowl stir together the gochugaru, vinegar, soy sauce, sesame oil, sugar, and garlic until thoroughly combined.
After the vegetables have finished soaking in the salt, drain off the excess water that has collected in the bottom of the bowl. Rinse the vegetables thoroughly in cold water, drain again, and then pat dry with paper towels or a clean dishtowel. Return the vegetables to the mixing bowl.
Add the sauce mixture to the vegetables and toss until the vegetables are well coated.
The dish can be served immediately, or you can let it ferment atroom temperature overnight.
Garnish the dish with sesame seeds if desired just before serving.
Serve cold or at room temperature.
