August 19, 2017 Bottling Menu

Ingredients

• 8 oz. kombu
• 3 cloves garlic, pressed
• 3 green onions, slice thin
• 3 T. soy sauce
• 1 T. honey
• 2 T. toasted sesame oil
• 2 T. toasted white sesame seeds
• 2 pounds Persian cucumbers (9 or 10 cucumbers)
• salt
• 1 C. garlic chives, chopped into ½ inch pieces
• 4 garlic cloves, pressed
• 1 medium carrot, cut into thin matchsticks (about 1 cup)
• 1 C. sweet onion, quartered and sliced thinly
• ½ C. Gochucharu (Korean hot pepper flakes)
• 3 T. fish sauce
• 1 T. sugar
• 1/4 cup water
• 1 T. toasted black sesame seeds