Another tasty kimchi dish that make use of your garden harvest: cucumber. Can be served fresh immediately or for a fermented taste, wait 1-2 days. 3-4 days fermented kimchi is the best.
A fully cooked delicious sushi roll made out of poach shrimp, avocado and cucumber. This Boston sushi roll is then coat in a thin layer of masago, the small, sweet, crunchy roe.
Totally adjustable and vegan compatible of the ever infamous Korean Kimchi, ready in 30-40 minutes include soaking brine and ferment. No shrimp, fish or any seafood being used.