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A staple Korean condiment with a slight Indian twist. Kimchi has always been a mystery like many other fermented condiments, but we are here to make it clear that it is not as hard as it sounds!
- In a large bowl, add the sliced cucumbers and salt and mix well. Coat all of the cucumber slices with the salt. This will remove all the excess moisture from the cucumber which will help in the fermentation process.
- Place the salted cucumbers on a strainer and let the water drain from them for about 30 minutes.
- In a separate bowl, add the gochujang, sesame seeds, soy sauces, ginger and garlic and mix well.
- After 30 minutes of draining, rinse the cucumbers well and get rid of all the water.
- Coat the cucumber slices with the gochujang mixture. Transfer your kimchi to a mason jar and place a small freezer bag of water on top of the kimchi. This will keep the cucumbers weighted down and will help in even fermentation throughout.
- We will ferment the kimchi for a week in a cool, dry place. Every day you must open the lid of the jar to let your ferment "breathe". Opening the lid and letting the gases out will get rid of the built up carbon dioxide.
- Once the kimchi is fully fermented, you can enjoy it with almost anything! Try it in fried rice or in a cold sandwich!
Serving: 20g | Calories: 40kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 1223mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg