Korean style pickled cucumber (vegetarian)

Super easy to put together and addictive! 

Ingredients:

2 medium cucumbers - cut into large strips (i've found the denser Japanese variant holds up better when pickled)

1 tablespoon gochugaru chilli flakes

1 tablespoon apple cider vinegar

1.5 tablespoon light soy sauce

1/2 - 1 tablespoon sesame oil (adjust to your taste)

1 tablespoon roasted sesame seeds

1 teaspoon honey or brown sugar

1 heaped teaspoon minced garlic

Method:

1. Optional: in a bowl, salt the cucumber and leave to sweat for 15mins. Rinse and drain the cucumber. This step helps reduce how watery the marinade will get and keep the cucumbers crunchy for longer. If salting, reduce the soy sauce to 1 tablespoon. 

2. Whisk all the marinade ingredients together. Throw in cucumbers and leave to marinade in the fridge for 30mins or more.

3. Enjoy!