Zutaten für Hot Kimchi Pickle Quick
- 1 large cucumber, thinly sliced
- 1 tablespoon kosher salt
- ½ cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 cloves minced garlic
- 1 teaspoon hot pepper flakes
- ¼ teaspoon cayenne pepper (or to taste)
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Zubereitung von Hot Kimchi Pickle Quick
- In a medium bowl, toss 1 large cucumber, thinly sliced, with 1 tablespoon of kosher salt.
- Let stand for 15 minutes to draw out excess moisture.
- Drain the cucumber in a colander, pressing gently to remove as much liquid as possible.
- Add ½ cup rice vinegar, 2 tablespoons sugar, 1 tablespoon sesame oil, 2 cloves minced garlic, 1 teaspoon hot pepper flakes, and ¼ teaspoon cayenne pepper (or to taste).
- Gently toss to combine, ensuring all the cucumber slices are evenly coated.
- Let the flavors meld for at least 5 minutes before serving for best results. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
9g
Fat
0g
Carbs
1g
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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Lunch Salads Condiments Etc Side Dishes Snacks Vegetables Easy No Cook Refrigerator Dinner Party Holiday Event Dietary Spicy Low Cholesterol Low Saturated Fat Low Calorie Low Carb Low In Something Brunch Taste Mood Equipment Presentation Served Cold Technique
