Kimchee For Noobs. Using Not Cabbage.

Cooking Time: 60 minutes
Recipe Difficulty: Very Easy
Servings Amount: 20

Recipe Lead: …for when you want to impress your friends with kimchee….

Ingredients

• 2 large zucchini
• 2-4 tbsp Korean salt* (you can also use sea salt or pink Himalayan salt, but use less salt)
• 1/4 onion (sliced thin)
• 1 clove garlic (minced)
• 2 tbsp Korean pepper powder**
• 2 tbsp rice wine vinegar
• 1 tbsp mirin
• 1 tbsp sesame oil
• 1 tsp toasted sesame seeds

1. Split each zucchini lengthwise first, and then chop each half into half moons.
2. Place zucchini in a large bowl and add in salt.  Stir until all zucchini is well coated in salt.  Let sit for approximately 40 minutes until zucchini gets “bendy.”
3. Rinse zucchini thoroughly under cold water to remove excess salt.  Squeeze dry with paper towel (zucchini should not be dripping water) and place back into large (dry) bowl.
4. Add all remaining ingredients and stir until well coated.
5. Place in jar for a few days OR eat right away.  Either way, it tastes so freaking good and you just made yourself some kimchee.  BAM.

You can watch me make this here.

*You can find Korean salt here.
**You can find Korean pepper powder here.