Lightning Fast Kimchi with Nova Scotia Sea Salt
This useful, fermentation-free recipe is great to have when you’re looking for a fix but realize that you’re all out of kimchi! It’s also a great showcase for the power of our handmade Fleur de Sel to elevate your cooking to the next level!
Serves 4 to 6 people.
3 Pickling Cucumbers or 1 Regular Cucumber (will be a little more watery)
1 teaspoon of Tidal Salt (we recommend our Highland Heart Fleur de Sel)
1 clove of Crushed Garlic
2 teaspoons Korean Chili Flakes or Crushed Red Pepper (2 teaspoons, adjust to taste)
2 teaspoons of unrefined or coconut palm sugar
2.5 teaspoons of Rice Wine Vinegar
2 teaspoons of Roasted Sesame Seed Oil
A pinch of Toasted Sesame Seeds for garnishing
- Wash and dry the cucumbers, cutting them in half lengthways. Slice them very thin. Mix the slices with Tidal Salt and set aside for about half an hour.
- Combine everything else (minus the garnish).
- Strain any moisture from the cucumber/salt mixture and gently mix all ingredients together.
- Cover and place in the fridge until cooled (probably about 45 minutes).
At this point, you’re all set! If left sealed in the fridge, your Cucumber Kimchi will keep for about seven days. Serve with Sesame Seeds as a garnish. Enjoy!