cucumber kimchi.

a spicy and traditional superfood that adds a kick to any breakfast, lunch, or dinner. ok. maybe not breakfast.


  1. toss.together cucumber and salt in medium bowl. place cucumbers in a colander; let stand 20 minutes. rinse and drain well.
  2. combine. sesame oil, basil, gochujang, ginger, garlic, sugar, and fish sauce in a bowl. add cucumbers and toss
  3. 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.