Oi Sobagi Cucumber Kimchi

1 . Stage

Select a dozen small (~10 centimeters) neat cucumbers of the same size. Wash and cut the bottom off the stalk side and cut crosswise, about a centimeter from the end. Sprinkle salt liberally over the cucumbers, not forgetting the slits, and leave them to marinate for about 15-20 minutes.

2 . Stage

While the cucumbers are salting, prepare the filling: 1 carrot, 4 garlic cloves, 1 head of onion, 3 tablespoons fish sauce, 2 teaspoons salt, 1 teaspoon sugar, 1 teaspoon hot pepper flakes, 1 tablespoon sweet paprika, 1 tablespoon sesame seeds (if you like green onions or jusai, add it safely).

3 . Stage

Mix the filling well and generously fill the slits in the cucumbers that have been well washed of excess salt. Oi sobagi can be consumed immediately after cooking (a great option for vegans if served with steamed rice and replace the fish sauce with soy sauce), if you like your vegetables fermented, leave at room temperature to sour. After reaching the desired flavor, put away in the refrigerator for storage. Spicy cucumbers are also good with plain potatoes instead of lightly salted ones!