Quick cucumber "kimchi". Super easy and absolutely delicious.

Slice 1 cucumber. Handful of chopped carrots. Toss with 1 tablespoon of kosher salt. Let sit in strainer over the sink for 20-30 minutes to get rid of some of the water.

For the sauce:

1.5 T gochugaru flakes

1 T sweetener of choice (I used brown allulose)

2 T fish sauce or oyster sauce (I used oyster)

1.5-2 T avocado oil

2 cloves garlic finely chopped.

1.5-2 T rice wine vinegar

2 T soy sauce or coconut aminos

Sesame seeds.

(Amounts vary based on the size of cucumber and carrots)

After the carrots and cucumbers have drained, toss them to combine with the sauce. Add sesame seeds to taste Let sit in the fridge for a few hours.

Serve to a grateful world.

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