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Prep time: 20 minutes
Brining time: 5 to 7 minutes
Fermentation: Ready to eat
Yield: 5 cups
Halve the cucumbers lengthwise, then cut them into 1/8-inch thin diagonal slices. In a medium bowl, mix the cucumbers with the salt until well combined. Set aside for 5 to 7 minutes until cucumbers sweat and glisten. They will lose the some firmness, but should still have a little crunch as you don't want them to be too soft.
Place the cucumbers in a colander and rinse, then pat them dry. In a medium bowl, combine the cucumbers with the chili pepper flakes, anchovy sauce, and sugar and allow to combine for 10 minutes. Add the chives and onion and toss to combine. Eat immediately, or refrigerate and consume within 2 to 3 days.
I'm glad there is a book out there that gives recipes for kimchi AND fusion recipes you can use kimchi in to add a bit more spice and Korean flavour! Read morePublished 2 months ago by Mark Em
If you're into the idea of making your own kimchi, this is a good way to go. I've made a lot, and nowadays I make a hybrid kimchi sauerkraut mixture that suits me. Read morePublished 2 months ago by Miles Allen
It was interesting but only good if you want to make the exact recipe in the book. Not a how to at all. The personal info was indearing.Published 4 months ago by Johnboy
Fantastic book! Great recipes for all kinds of Kimchi. If you love Kimchi don't pass this book up! I also recommend the Premium Kimchi container to make your Kimchi in.Published 5 months ago by bluesgirl
I didn't realize one of the authors also sells the korean chili flakes I purchased. I bought this book for the cover picture. Read morePublished 6 months ago by cesqua