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Kimchi Cucumber

Crunchy, light and flavorful just perfect for this summer! The cucumber kimchi has a crunchy texture, bright acidic flavor, a punch of spice, and a trace of garlic. It is ubiquitous on Korean tables, but makes a delicious addition to any rice bowl and also Korean BBQ.

Kimchi Cucumber


  • 7 small cucumbers

  • 2 tbsp HEXA korean chilli flakes 

  • 1 tbsp sugar

  • 1 tbsp + 1 tsp rice wine vinegar

  • 1 tbsp sesame oil

  • 4 cloves minced garlic

  • 2 tsp white sesame seeds


  1. Cut cucumber in the correct way.

  2. Add 1 tbsp salt and set aside for 10 minutes

  3. Drain excess water and rinse to remove remaining salt.

  4. Add the rest of the ingredients and mix well.

  5. Leave it in the fridge and best eaten at least 1 day after.

  6. Enjoy as a side dish along rice or meats.

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    • 7 根小黄瓜
    • 2 汤匙HEXA韩式辣椒碎片
    • 1 汤匙糖
    • 1 汤匙 + 1 茶匙米酒醋
    • 1 汤匙芝麻油
    • 4瓣蒜末
    • 2 茶匙白芝麻



  1. 首先,把黄瓜切成片状。
  2. 然后,加入1汤匙盐,静置10分钟。
  3. 待黄瓜排出多余的水份后,冲洗干净以去除表面的盐分。
  4. 加入其余的食材,搅拌均匀。
  5. 把腌制好的黄瓜放入冰箱至少在 1 天后即可食用。
  6. 腌制入味的泡菜黄瓜可做为开胃的配菜,与米饭或面一起享用。




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