Simple Cucumber Kimchi (Vegan)

Another simple kimchi, make some and served as side dish, if you desired. Omit the garlic, if desired. Garnish with some toasted sesame seeds.

Preparation: 20 mins, standing time 4.5 hrs

Ingredients (serves 2)
 250g Japanese cucumber(weight after cutting), small sections
 1 tablespoon salt

For marinade
 3 cloves garlic, finely chopped
 25g ginger, finely chopped
 1 tablespoon chilli powder
 1- 1½ tablespoons apple cider vinegar
 ½ teaspoon salt or to taste
 1 tablespoon sugar or to taste

1. Place the cucumber in a colander and sprinkle with salt. Set aside for 30 minutes, then rinse and drain well, squeezing out any excess moisture.
2. Meanwhile, to make the marinade: combine all the marinade ingredients in bowl and mix well. Set aside
3. Transfer the cucumber and marinade into a container. Mix well and place it in the refrigerator for 4 hours prior to serving.