a spicy and traditional superfood that adds a kick to any breakfast, lunch, or dinner. ok. maybe not breakfast.
6 kirby cucumbers
1 1/4 teaspoons kosher salt
1/4 cup of sesame oil
2 tablespoons chopped fresh basil
2 tablespoons gochujang (korean red chile paste)
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
2 teaspoons granulated sugar
1/2 teaspoon fish sauce
1 cup of water
toss.together cucumber and salt in medium bowl. place cucumbers in a colander; let stand 20 minutes. rinse and drain well.
combine. sesame oil, basil, gochujang, ginger, garlic, sugar, and fish sauce in a bowl. add cucumbers and toss
place. cucumber mixture in a mason jar. press down cucumbers firmly, leaving 4 inches of headspace. place 1 cup of water in a small ziplock plastic bag; seal bag. place inside a second ziplock bag, and seal. place bags on cucumbers; seal lid. let stand at room temperature for 7 days, opening and resealing lid once per day. discard water bags before serving.