Updated: Feb 18
Ready to try it out? Then read on or just watch this video.
3 tbsp of salt (ideally coarse salt)
8 tbsp of truffle cream balsamico (usually I don't like to be that specific, but I tried it out with a classic and any other fruit cream balsamic vinegar and it did not turn out to be too good)
2- 3 pieces of garlic
6 tbsp of soy sauce
chili (according to your spice level ;)
7 tbsp sesame seeds
2) Salting the cucumber
Slice the cucumber as you can see in the picture, just don´t cut it too thin. Add the coarse salt on top and try to spread it equally.
Leave it for 30 min. Mix it from time to time.
3) Marinade Process
Add to a big bowl the truffle balsamico with the soy sauce and mix them until they become one marinade.
Cut the garlic and the chili as you usually do and add it to the bowl with the sesame seeds. Mix it again.
Now your marinade is ready and you can check on your cucumber.
4) Washing the cucumber
After 20-30 min the cucumber should have left some water and become soft. It´s time to pour away the cucumber water and wash them from the salt. I would suggest to do it for 2-3 min until they don´ taste like pure salt :)
After this step, there is only one thing left. Add the cucumber and the marinade into a jar. You can serve the kimchi immediately, but it tastes better if you leave the cucumber with the marinade for one hour in the fridge.
With what will you serve this cucumber kimchi dish?
I am serving it as a side dish, instead of a salad...or on tapas nights. For this occasion, I have here one extra easy fusion side dish for you. The taste of it will surprise your guests. I promise!