Cucumber Kimchi- All Phases (v)

Add some grilled chicken or steak on the side and this is a perfect and easy p2 meal or snack. You can make this ahead of time to let the flavors come together. I eat this fresh, but you can ferment, if you want. 

Feel free to use radish, or jicama in place of the carrots in p2. Even though they may not be traditional Korean veggies, they are delish in this recipe. 

Cucumber Kimchi

Unlimited portions

All Phases

3-4 small salad cucumbers

1 small carrot, julienned (not for phase 2)
1-2 small spring onion, cut into 1 inch pieces


Sauce:
1T Garlic-minced
1 T tamari
¼ tsp sesame oil (p3 only)
1 T Rice Wine Vinegar (P1) or coconut vinegar (all phases)
1-2 T Gochugaru (Korean red pepper flakes)
1 T xylitol or other FMD sweetener in appropriate amount
½ tsp minced ginger

Slice cucumbers on the bias. Sprinkle with 1T sea salt and stir. Set aside for 20-30 minutes. Rinse and drain well. Lay out on clean tea towel or paper towels and dry thoroughly.

Add to large bowl, with green onions and carrots (if using)

Mix the sauce ingredients together and pour over cucumber mixture. Stir. Top with raw sesame seeds in p3 if you like.

If you want to ferment this, you can- place into a glass jar with a lid. Let sit on the counter for 2 or3 days.