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Cucumber Kimchi recipe    

CD  ACC  Korean  24 hours


Cold Vegetable Accompaniment  Korea  Asian  Asia  Dairy Free  Eggless



450g/1lb Firm Cucumbers
1/2-1 tbsp Red Chilli Pepper, depending on taste
1 teasp crush Garlic
100g/4oz White Radish, cut into julienne
50g/2oz Leeks, cut into julienne
1 tbsp Anchovy Sauce
Pinch of salt
1 teasp Sugar



1. Cut the cucumbers in half lengthways then cut into slices about 12mm/1/2-inch thick.

2. Place the cucumber slices in a colander and sprinkle generously  all over with salt. Set aside for about 30 minutes.

3. In the meantime, place the shredded radish, garlic, ginger,  shredded leeks, chilli, sugar, and anchovy sauce in a large mixing bowl and mix well. Set aside for 20 minutes.


4.  Drain the cucumbers and remove as much moisture as possible then add to the radish mixture and mix well.

5.  Cover with Clingfilm and leave at room temperature for 24 hours. 


6. The mixture can then be transferred to sterilised jars or airtight plastic containers and chilled before use.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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