Cucumber Kimchi

Having tried Kimchi in various restaurants over the last few years and always enjoying it, I thought I might start to make my own – and then a glut of cucumbers appeared, so I ordered some Korean chilli powder and dried fish paste and googled recipes.

This didn’t take long at all to make, and it made a lovely addition to our lunchtime Buddha bowls, that we always really enjoy. I might try the Chinese cabbage versions next.

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