Ingredients
2lbs Cucumbers Halved and Cut Into 1/4" Chunks
1T Kosher Salt
1/2 Onion Very Thinly Sliced
2T Finely Chopped Basil (Thai Basil if Available)
2T Gochuaru (Korean chili flakes - we have in our bulk spice session)
1T Minced Garlic
1T Minced Ginger
1t Lime Zest
1/2t Fish Sauce (we have traditional Red Boat or a vegan version
General Directions
Place cucumbers in a bowl and salt. Leave out a room temperature for about 30 minutes as the salt draws the water out of the cucumbers.
Rinse the cucumbers and drain thoroughly
Add remaining ingredients and stir. Leave out at room temperature stirring occasionally.
I usually leave mine out for about 2 plus hours until onions soften.
The store refrigerated.
This is for a really small batch. A larger batch will store well and adjust the recipe to your spice level liking.
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