Recipe Intro From feedfeed
3 pickling cucumber (small) (chopped into matchsticks)2 carrots (chopped into matchsticks)1 cup of Jicama (chopped into matchsticks)1 ½-2 tbsp of coarse salt2-3 cloves of garlic (minced)½ a cup of chopped chives (chopped)2 thumbs of ginger (minced)1 tbsp of maple syrup2 tbsp of Korean chili powder @milkimchi1 tbsp of gochujang @milkimchi3 stocks of kombu seaweed (brewed with 1/3 of a cup of water)
1)Cut cucumbers, jicama, and carrots put them into a bowl and add your salt. Mix thoroughly and let it sit for about 1 hour.2)You will see water at the bottom of the bowl that means they are done.3)Rinse them thoroughly to get any excess salt. (2-3 times) Drain them well. 4)Then add in all your ingredients together and mix thoroughly put them into a closed mason jar.5)Enjoy how it is or let it ferment for 2-3 days. Then refrigerate.