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Ingredientes
- 4 c. rice wine vinegar
- 1/4 c. sugar
- 1 Tbsp. salt
- 2 x English cucumbers (hothouse) 1/8" half-moon slices
- 2 lrg red onions 1/8" slices
- 1/2 c. sliced garlic
- 1/4 c. Korean chile flakes (gocho-karu)
- 4 x Thai bird chiles halved, seeded
- 1 c. scallions in 1/2" pcs
Direcciones
- In a large non-reactive pan, heat the vinegar, sugar and salt. When boiling, add in the cucumbers, onions, garlic, chile flake, chiles and scallions. Bring back to a boil, pull off heat and let stand to room temperature. Store in a glass jar with a loosened lid at room temperature to ferment slightly. After 2 days at room temperature, store in refrigerator.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 4 servings | |
| Calories 157 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1769mg | 74% |
| Potassium 475mg | 14% |
| Total Carbs 27.66g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 18.29g | 12% |
| Protein 2.31g | 4% |
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