Honestly I have no idea if this cucumber kimchi is going to work. I have two days to wait and see.
I changed a few key elements which may mean it turns out a disaster but then again, may be I will be lucky.
I adopted this recipe from Joanne Lee Molinaro’s Cucumber Kimchi in ‘The Korean Vegan Cookbook.’
Re-imagined Cucumber Kimchi
Ingredients.
450 grams cucumbers, sliced about 1/4 inch thick (best cucumbers are kirby or mini Persian)
1 tbs sea salt
2 tbs Korean chilli flakes
1/2 red onion, julienned
4 tbs fresh lemon juice
2 tbs raw honey
Method
Slice the cucumbers and put them in a bowl with the salt and leave them for 30 minutes stirring occasionally. Rinse the cucumbers in water and discard all the juice. Lay the cucumbers on a paper towel and pat them dry. Place the cucumbers in an airtight glass container.
While the cucumbers are marinating in the salt, squuexe the fresh lemon juice and mix with the Korean chilli flakes and honey. Julienne the onion and combine. Mix all together. Taste and adjust if necessary to make sure you have the desired balance between sour, sweet and spicy.
Add the spice mix with the cucumbers. Mix thoroughly and refrigerate for two to three days.