Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Put the cucumber pieces into a bowl and sprinkle over the salt. Toss and leave for 20 minutes to draw out the moisture, then drain.
Put the sugar, apple, garlic, ginger, gochugaru, fish sauce and soy sauce into a bowl and mix well. Add in the drained cucumbers and spring onions, and toss really well. Spoon into a shallow dish and leave covered at room temperature for 12 hours or overnight, stirring every now and again. It’s then ready to serve or will keep covered in the fridge for a week, with the cucumbers becoming softer and funkier with time.