Korean-Style Cucumber Kimchi

• 3 Cucumbers
• 1/2 bunch Chinese chives
• 1/2 Carrot
• 1 tbsp Japanese leek (finely chopped)
• 1 tbsp Garlic (grated)
• 1 tsp Ginger (grated)
• 1 Dried red chilli flakes
• 1 dash Salt
• 3 tbsp Dashi stock
• 1 -1 1/2 tablespoons Oligosaccharide sweetener
• 1 Sesame seeds
• 1 tbsp Fish sauce
• 2 1/2 cup Hot water
• 66 ml Salt

1. Wash the cucumbers well with salt and water, and cut into 4-5 cm lengths.
2. Cut a cross into each of the pieces, leaving 1 cm at the end.
3. Mix the ingredients until dissolved.
4. Put the sliced cucumbers in and marinate for about 40 minutes.
5. (Marinating in hot water gives the cucumber a firm texture.)
6. Cut the Chinese chives into 3-4 cm length and julienne the carrots.
7. Mix the ingredients and add the chives and carrots.
8. Wash the marinated cucumbers in water, and mix into the rest of the ingredients.
9. Stuff the carrots and Japanese leeks into the cross of the cucumbers, and it's done!
10. !

cucumbers, chinese chives, carrot, japanese, garlic, ginger, red chilli, salt, stock, sesame seeds, sauce, water, salt

Taken from cookpad.com/us/recipes/171221-korean-style-cucumber-kimchi (may not work)