OI KImchi

INGREDIENTS

Produce department

• Persian cucumbers - 2 lbs, sliced into 1/4-1/2" coins

• Garlic - 2 Tbsp, minced or finely chopped

• Ginger - 1 Tbsp, minced or finely chopped

• (Optional) Onion - 1/2, diced 1/2"

• (Optional) Carrots - handful, julienned

• (Optional) Cilantro - 1/2 cup, chopped

• Lemon juice - 3 Tbsp

Baking & Condiments aisle

• Honey - 2 Tbsp
  Substitute: Original version would have Apple or Asian pear - 1 Tbsp, grated + Honey - 1 Tbsp

• Olive oil - 2 tsp

• Salt - 1 Tbsp

International aisle

• Gochugaru (Korean chili flakes) - 3 Tbsp

• Fish sauce - 2 tsp

Specialty items

• Dried shrimps - 1 Tbsp, chopped
  Substitute: Fish sauce - 1 tsp

DIRECTIONS

1. In a mixing bowl, mix the coined cucumber (2 lbs) and salt (1 Tbsp) together.

2. In a small sauté pan, heat the olive oil (2 tsp) on low heat and stir in the chopped dried shrimps (1 Tbsp). Add in the garlic (2 Tbsp) if less forward garlic flavor preferred. Cook until fragrant.

3. In a small bowl, mix the sauce ingredients together to make a paste:

   • Garlic - 2 Tbsp

   • Ginger - 1 Tbsp

   • Lemon juice - 3 Tbsp

   • Honey - 2 Tbsp

   • Gochugaru - 3 Tbsp

   • Fish sauce - 2 tsp

   • Dried shrimps - 1 Tbsp

4. Dress the salted cucumber with the sauce and mix well. Add in optional vegetables and cilantro at the very end. Allow the kimchi to sit for at least 30 minutes before serving so the flavor is more infused.

NOM NOM CHOMP!