It all started with the humongous cucumber Kadam brought home from the farm. Since we had already decided to have Chinese for dinner, I decided to make some kimchi to go with the meal and use up the cucumber which otherwise would have taken me at least a month to chomp through.

Kimchi is actually a Korean dish. more of a salad or appetiser served along with the meal. Lightly spiced with vinegar and sugar, it provides a delightful crunch during the meal. It was first introduced to India by Nelson Wang who provided this on his tables at China Garden to distract and tease his diner’s palates while they waited for their noodles to be Hakkaed and their Chilli to be fried.

So I cleaned up the vegetable and made a dressing of vinegar and sugar. I discarded the inner core of the cucumber and made the rest into thick juliennes before dunking them in the dressing. A few hours later, I removed this from the fridge and served it with my meal.

Definitely worth a try – epecially when you come across a fat cucumber!