Cucumber Kimchi
Cucumber Kimchi
Ingredients
- 2 pickling cucumbers or other small cucumbers (about 8 ounces)
- 1 teaspoon kosher salt
- 2 cloves garlic, finely chopped
- 2 scallions, white and light green parts only, finely chopped
- 1¼-inch piece fresh ginger, peeled and finely chopped
- 2 tablespoons rice vinegar
- 1 tablespoon Korean chile powder
- 2 teaspoons sugar
- ½ teaspoon fish sauce
Preparation
- Cut cucumbers in half lengthwise and then crosswise into ⅛-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
- Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl
- Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.
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