Vegan Cucumber Kimchi
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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
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A Dutch foodie, passionate about experimenting in the kitchen and trying new foods.
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