Cucumber meets kimchi

Overview

I believe there is no one in the world who loves eating cucumbers more than us Chinese. The fragrant and crispy cucumbers, coupled with the sour and spicy pickles, are a different way to eat them and are worth a try

Tags

• cold dishes
• home cooking
• clear water
• fermented kimchi
• gherkin
• korean chili sauce
• salt

Ingredients

Steps

1. 1 Wash the cucumbers, remove the head and tail and cut into two centimeters thick, soak in salt water and let stand for 30 minutes

   

2. 2 Take a little fermented kimchi and chop it into pieces

   

3. 3 Add a little chili sauce, mix well and refrigerate for later use

   

4. 4 Use a paring knife to remove the cucumber seeds. The depth should not exceed 1.5 cm

   

5. 5 Dig the cucumber and put it in the refrigerator

   

6. 6 Before eating, use chopsticks to take a little kimchi powder and put it into the space dug out by the cucumber. Place a pine nut on top and it’s done