Vegan Cucumber Kimchi
View my profile
What you'll need
2 tablespoons (or a little less!)
3 or 4 grinds w the salt shaker
To cover the kimchi in the container
1 Tsp Of Grated Ginger
Cover the cucumber in Himalaya salt and leave for 30 minutes
After 30 minutes, rinse and chop, adding the onions and garlic
Cover in salt, sugar and 2 tablespoons of gochugaru (a little less is okay too!) Add ginger if using
Add the mixture to a container & cover with water. Leave at room temp for 48 hours
After 48 hours, transfer to the refrigerator & enjoy up to 2 weeks! Thanks for watching
Guides from other creators
Sticky Siracha Tofu Bowl
Oven Roasted Chickpeas
White Bean Avocado Wrap
Let’s Make Vegan Black Bean Burritos
Vegan Honey Recipe ~ No bees needed!
View more Jumpropes
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
More than 50,000 step-by-step guides to learn how to do anything.