Quick cucumber kimchi

0 piace 0 commenti Ricetta di NCL Wellesley Cookbook

Ingredienti per 4 cups

4 cups coarsely chopped cucumbers, most of the seeds removed
1 Tbsp sea salt
2 Tbsp white miso paste
1 1/2 garlic cloves, minced
2 Tbsp gochugaru (Korean red chili flakes)
1 Tbsp toasted sesame seeds
1 Tbsp raw honey

Preparazione

1. Thoroughly combine the cucumbers with the salt and let them sit for 10 minutes. Meanwhile, mix the rest of the ingredients to form a paste. Rinse and drain the cucumbers and thoroughly combine them with the paste. Pack them into a jar, screw the top on and let them sit in the fridge for at least 6 hours before eating them.
They keep in the fridge for as long as 2 weeks, getting more and more flavorful as they sit, but they rarely last that long.

primi June 16, 2016 03:19