Quick Cucumber Kimchi

Recipe from Olivia Yi 
Husband-Tested in Alice’s Kitchen

Quick Cucumber Kimchi is a tangy and refreshing side dish that takes just minutes to make.  It bypasses the fermentation process which can take days or weeks.  This quick kimchi is more akin to a cucumber salad and can be ready to eat in less than 30 minutes!  This particular recipe is meant to be eaten right away, but can be kept in the fridge for a day before eating.

2 English seedless cucumbers, partially peeled and cut into thick slices 
1/4 medium onion, thinly sliced then sliced again in half
1/3 cup carrots, thinly sliced or shredded
1 Tablespoons minced garlic (about 3 cloves)
2 teaspoons salt
1-2 Tablespoons Korean red pepper flakes ("Gochu-garu") (I used 1 Tablespoon Aleppo Pepper.)
1½ teaspoons sugar
2 Tablespoons rice wine vinegar
2 teaspoons fish sauce** (I used Vegan Worcestershire Sauce.)
1½ Tablespoons toasted sesame oil
2 teaspoons toasted sesame seeds, for garnish
 
Add cucumbers, onion, carrots, and garlic into a large bowl.  Add salt and mix to ensure the vegetables are well coated with salt.  Set aside and let sit for about 20 minutes. 
Drain out the excess liquid that has formed at the bottom of the bowl.
Add Korean red pepper flakes, sugar, rice wine vinegar, fish sauce, and sesame oil. Mix well and then garnish with sesame seeds.

Notes: 
**Fish sauce is not vegan.  To substitute fish sauce with a vegan substitute, here are some options:
• Soy Sauce
• Tamari
• Vegan Oyster Sauce
• Vegan Fish Sauce
• Seaweed
• Coconut Aminos
• Vegan Worcestershire Sauce
• Mushroom Broth