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Milly's Fresh Cucumber Salad – Kimchi-style

Milly's Fresh Cucumber Salad – Kimchi-style

The ingredients in this recipe are based around The Nourished Kitchen’s Fermented Cucumber Kimchi. We use the salad as a flavour boost to a meal.

Serves 8 as part of a shared meal.


4 Persian cucumbers, ends lightly trimmed
1 carrot, cut into matchsticks
4 spring onions, cut into matchsticks
3 cloves garlic, crushed
1 teaspoon finely grated fresh ginger
A good pinch dried red chilli flakes, or more to your taste
1 tablespoon fish sauce
½ tablespoon soft brown sugar
2 tablespoons water


Keeping 1cm of each cucumber intact at one end, slice them lengthwise into 4.
Put the carrot, spring onion, garlic, ginger, chilli flakes, fish sauce, sugar, water and a good pinch of sea salt in a bowl. Mix well.

Stuff the cucumbers with some of the carrot mixture and put into a jar with the remaining carrot mixture. Cover with the lid and set aside to allow the flavours to mingle, about an hour before serving.


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