Easy Qukes^® baby cucumber Kimchi

Ingredients

• 2 x 250g Qukes^® baby cucumbers
• 2 tbs sea salt flakes, crushed
• 2 garlic cloves, crushed
• 2cm ginger, peeled, grated
• 2 tsp dried chilli flakes
• ¼ tsp chilli powder
• 2 green shallots, finely chopped
• 1 bunch chives, cut into 1cm lengths
• 2 tbs caster sugar
• 2 tbs fish sauce
• 1 tbs sesame seeds, toasted

Method

1. Wash Qukes® then pat dry with paper towel. Cut Qukes® in half lengthways and place cut side up on a plate. Sprinkle the cut side of Qukes® with salt. Set aside for at least 1 hour, or until they begin to soften. Pat dry with paper towel. Do not rinse the Qukes®.
2. Combine the remaining ingredients in clean bowl. Add the Qukes® and stir to coat. Cover and refrigerate for 2 hours or overnight if time permits.
3. Alternately pack into glass jars. Refrigerate up to 4 days.

Serving suggestions

• Try tossing it with shredded cabbage and carrot and adding to tacos, burgers or sandwiches.
• Kimchi is delicious chopped and stirred through fried rice just before serving
• Add to soba noodle salad
• Serve with chargrilled salmon and tzatziki
• Pile onto crusty bread spread with labne or thick yoghurt




Makes 2 x 500ml jars