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.

INGREDIENTS

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

METHOD

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.