Pickled Cucumber and Carrots

Pickled Cucumber and Carrots:

In a large glass bowl mix:
3-5 garlic cloves finely diced
1-2 Thai chilis finely diced
1/4 teaspoon chili flakes
1/4 cup sugar
1/2 cup hot water (hot water will dissolve the sugar

Add remaining ingredients and mix thoroughly and put in jar or glass bowl

1/4 cup rice vinegar
2 teaspoons kimchee base spicy chili sauce (Momoya brand)
1 teaspoon kosher or sea salt
1/4 teaspoon fresh cracked pepper
1/4 teaspoon parsley flakes
10 Persian cucumbers sliced or 2-4 regular large cucumbers.

*optional to add 1/2 sliced red onions

(Make sure that your cucumbers are clean. I soak in salt water for an hour and scrub the skin and rinse)

- Refrigerate for a few hours.

***You can adjust the amount of kimchee base sauce, salt, garlic, rice vinegar and chilis to your preference.