Chamorro Recipes - Cucumber Kimchi
4 -6 cucumbers
1 package takuwan
1/2 cup vinegar
1/2 cup water
1 bottle kimchi base
optional: 1/2 teaspoon Ajinomoto
Peel cucumbers, remove seeds and cut into 3 inch long slices. Place into bowl
Cut Daigo into 3 inch long slices and place into bowl with cucumbers
Add vinegar, water, donne, kimchi base, and ajinomoto. Let it sit for an hour so the ingredients can soak together, then enjoy.
Add as much or as little vinegar/kimchi base/donne as you want. I like the tart that the vinegar gives off so I always make my cucumber kimchi extra sour. You know, so sour that when you open the Tupperware your mouth automatically starts to water.