- medium coarse sea salt
- 8 small cucumbers
Kimchi paste
- 1 heaped tablespoon Korean chilli-flakes or Mexican Guajillo or Kashmiri
- 2cm piece fresh ginger root
- 3-4 cloves of` garlic
- 2 carrots peeled, topped, tailed and finely julienned into matchsticks
- 1 daikon or mooli (Asian radish) or 1 large white turnip, peeled
- 2-3 scallions or Asian chives
Rice Gruel (optional)
- 1 heaped tablespoon rice flour millet and corn also work well
- 1/2 tea-cup water
Seasoning And Other Condiments
- light soy sauce to taste
- 1-2 tsp brown sugar, honey or other sweeteners such as rice or agave syrup (optional)
- 1 level tablespoonful sweet white miso or the left over juice from your previous kimchi (optional)
Cucumber Kimchi is a delicious accompaniment to any meal