cucumber kimchi

2 cucumbers
5 cloves of garlic minced or to taste
korean red pepper to taste
1 Tablespoon sesame oil
a sprinkle of toasted sesame seeds
Cut cucumbers in half and scrape out seeds with spoon sprinkle with salt both sides and let sit for 30min. slice and place in bowl add the rest of ingredients squeeze with had to mix up and get the juices flowing. you can serve right away with rice.
it is alot better if you set in fridge over night.

Now, this sounds good to me but I think you’d have to really like cucumbers. I make Kimchi every once in a while (love it!), but with cabbage. I know that there are many variations, some with squid & weird-sounding stuff ! I will have to try this one. Thanks! :smiley: