3green onionscut into the same size as the cucumber spears (3 inches)
FOR THE KIMCHI SAUCE:
1clovegarlicminced
2tspminced ginger
2tspKorean red pepper flakes(also known as Gochugaru)
1tbsptamaricoconut aminos, or soy sauce
3dashes of sesame oil
6tbspwhite distilled vinegar
½tspkosher saltnot iodized
Instructions
MAKE THE KIMCHI SAUCE:
Add the minced garlic, minced ginger, Korean red chili flakes, tamari or soy sauce, sesame oil, vinegar, and kosher salt to a large mixing bowl.
Mix until all of the ingredients are well incorporated.
CUT VEGETABLES:
Cut the cucumbers into 3-inch spears.
Cut the green onions into 3-inch pieces.
COMBINE:
Add the cucumbers and green onions to the kimchi sauce.
Gently toss to combine for about a minute.
CHILL AND SERVE:
Cover the kimchi with plastic wrap or place it in an air-tight container and refrigerate for an hour before serving.
Serve and enjoy.
Notes
Can I ferment this recipe like regular kimchi? Yes! Place the kimchi in a glass container and cover. Let it sit at room temperature for 18 hours, then transfer it to the refrigerator. How long does cucumber kimchi last? Enjoy within 5-7 days.