Cucumber Kimchi (오이김치)
Serves 1
Directions
- 1Rinse cucumbers, trim the ends, slice lengthwise, and scoop out the seeds.
- 2Slice into half moons and place in a large bowl.
- 3Add coarse salt and toss well.
- 4Boil 5 cups of water and pour over the cucumbers. Let sit.
- 5Drain and rinse thoroughly with cold water.
- 6Let drain well, then gently squeeze out as much remaining moisture as possible.
- 7Transfer to a clean, dry bowl. Add the remaining ingredients and mix thoroughly.
- 8Enjoy right away or refrigerate before serving.
Ingredients
- 2 lb Japanese cucumber
- 1/3 cup coarse sea salt
- 1/3 cup gochugaru
- 1/3 cup fish sauce
- 1/3 cup vinegar
- 1/3 cup plum syrup
- 2 tbsp ginger syrup
- 2 tbsp garlic, minced
- 1 tsp ginger, minced
- 1 small onion, finely chopped
- 1/2 cup green onion, chopped
- toasted sesame seeds (optional)
