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Crunchy Chinese Cucumbers

This is a dish that makes a great side to any Asian dish. I love it with our Longevity Noodle dish, but honestly it goes well with any savory dish. We are making it with our muun chi Golden Turmeric Kvass, bringing you lots of anti-inflammatory benefits, as well as good bacteria. I like using the Persian cucumbers because the skins are not as thick, but feel free to use any cucumber.

8 small Persian cucumbers, sliced 1/8“ thick


1 cup muun chi Golden Turmeric Kvass

1/4 c toasted sesame oil

1/4 c coconut aminos

3 medjool dates

1/8 tsp crushed red pepper flakes, more or less depending on your preference

Put the marinade ingredients into a blender until well blended.

Pour your marinade over your cut cucumbers and ferment these overnight.

Serve with your favorite savory dish. I love how fresh and simple this dish is and that we are not using refined sugar. Cucumbers are 95% water so they are a delicious way to stay hydrated. They are packed with fiber and are good sources of vitamins C and K, as well as the minerals magnesium, magnesium, and potassium. Plus this dish is bringing you more good microorganisms to your gut, helping you to optimize your metabolism. Enjoy!

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