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Cucumber Kimchi

Caroline Phelps
  • 15 minutes
  • Serves 4

INGREDIENTS

1

Carrot

1 cup

Chives

1

English cucumber (cut into four pieces

3 cloves

Garlic

1/2 cup

Hot pepper

1

Onion, small slices thin

3 tbsp

Fish sauce

1 tsp

Kosher salt

1 tsp

Sesame seeds

1 tbsp

Sugar

2 tbsp

Rice vinegar

1 tsp

Sesame oil

1/4 cup

Water