Cucumber kimchi

Cut the cucumbers (1 kg) crosswise, but do not cut all the way through. Sprinkle with salt and let them sit in this state for 1-2 hours to release their juice.

While the cucumbers are marinating, grate the carrot (1 medium) using a Korean grater and slice the onion (1 medium) and green onion (1 bunch) into half-rings.

If desired, you can also add cilantro.

After that, add the remaining ingredients:

• garlic (4-5 cloves);
• red pepper (1 tsp.);
• unsweetened soy sauce (3 tbsp.);
• erythritol (1 tbsp.);
• sesame seeds (2 tbsp.);
• salt to taste;
• chili pepper (0.5 tbsp.).

Thoroughly mix all the ingredients.

When the cucumbers are ready, rinse them in cold water to remove excess salt. Then, stuff the crosswise cuts in the cucumbers with the prepared filling.

Place the stuffed cucumbers in a container and leave them at room temperature overnight.

After that, they can be transferred to the refrigerator for storage.

Kimchi can be consumed both fresh and after two days of marinating at room temperature.