This kimchi doesn’t need four days to ferment. It can be made and eaten on the same day
| Created by | Spinneys |
| Prep time | 15 minutes |
| Marination time | At least 2 hours |
| Serves | Makes 750g |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 216 |
| Fat | 18.3g |
| Saturates | 2.6g |
| Protein | 2.4g |
| Carbs | 12.4g |
| Sugars | 2.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Halve the cucumbers lengthways and place in a bowl. Toss with the salt. Place in a sieve set over a bowl and set aside for 20 minutes.
2
Thoroughly rinse the cucumbers and place in a large serving bowl.
3
Finely slice the spring onions. Peel and grate the garlic and ginger. Zest and juice the lime. Finely chop the Thai basil (or sweet basil).
4
Add all the ingredients to the cucumbers and toss thoroughly to combine.
5
Set aside at room temperature for at least 2 hours, stirring occasionally.
6
Adjust the seasoning and serve.
