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Cucumber Kimchi

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dairy free low fat nut free vegetarian memorial day korean
Nutrition per serving    (USDA % daily values)
CAL
418
FAT
18%
CHOL
0%
SOD
1913%

Comments

This is almost how my mother-in-law makes it. Instead, of water add some fish sauce, and a squeeze of lemon juice. Also, it's not necessary to use specific cucumbers. Really, you can use what you prefer. I use what's on sale.
Kandice Marrero   •  27 Mar   •  Report
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Ingredients for 3 servings

¾ cup plus 1 tablespoon salt

Water

1 bunch of Korean chives (buchu), cut into ½-inch pieces

½ cup chili powder

1 onion , diced

20 Asian pickling cucumbers

1 bunch of green onions , sliced into ½-inch lengths

1 bulb garlic , cloves separated and peeled

1 teaspoon sugar plus 1 teaspoon, optional

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