Karina Sharma
Cucumbers, salt, chili flakes, fish/soy sauce, sugar, garlic, ginger, green onions.
Wash and slice cucumbers into sticks or rounds. Toss with coarse salt and let sit for 30 minutes.
Rinse cucumbers thoroughly to remove excess salt. Pat dry with a clean towel.
In a bowl, mix chili flakes, fish sauce, sugar, garlic, and ginger to form a thick paste.
Add cucumbers and green onions to the paste. Mix well, ensuring all pieces are evenly coated.
Pair your crunchy cucumber kimchi with rice, noodles, or any main dish.