quick cucumber kimchi

i’m taking bets to see how long it takes my friend rob to respond to this…

apparently his mom is the queen of kimchi. i wouldn’t know of course because i’ve never been offered any.

as a matter of fact, i’ve been sitting by my mailbox waiting for ground pepper for weeks now.

maybe this will spark a fire under his…well, this is a family blog, but you know what i’m saying right?

instead of waiting i acted. because i just want to make my own. because i’m incredibly impatient. because, well, i’m a pain in the…

actually, i found a recipe. i’m kind of impulsive.

so i made it…with some substitutions. and it’s awesome.

i’m waiting for that email rob…and my package. see what you make me do?

quick cucumber kimchi    adapted from it’s all good

• pinch of sea salt
• 1 tbl red miso
• 3 cloves of garlic minced
• 1 tbl gochujang (red pepper paste)
• 1/2 tbl honey
• 1 to 1/2 tsp cayenne pepper (optional, go with your gut, spicy)
• 1 seedless cucumber (you know the one wrapped up in plastic

1. in a bowl mix the first 6 ingredients together. 
2. slice your cucumber in half, then slice into half moon shapes (see picture above)
3. toss everything together in a bowl.
4. refrigerate for at least 3 hours, 6 is better and overnight is the bomb.
5. eat. snack. enjoy