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Cucumber Kimchi




Source of Recipe


Internet


List of Ingredients




10 cucumbers, *see Notes
2 tablespoons kosher salt
5 Korean chives, finely chopped *see notes
1/2 head garlic (1/2 to 1 whole) minced
2 tablespoons fresh ginger root, grated
2 tablespoons kose, or sea salt
2 teaspoons sugar
1 teaspoon red pepper flakes, or cayenne pepper

Fumi Furikake Rice Seasoning, optional
toasted sesame seeds, optional

Recipe



Cut cucumbers in quarters lengthwise (I dice "chunk"); rub with salt and let stand for 1 hour. In a medium bowl, combine onion, garlic, gingerroot, salt, sugar, and cayenne; mix well. Rinse cucumbers lightly. Pack into a GLASS jar; cover with onion mixture and add water (I add some rice wine vinegar also) to fill. Cover the jar and refrigerate for at least 3 (24 hrs is fine) days before serving. Serves about 20


MY NOTES: I use ABOUT 5 English or hot house cukes (less seeds, water) and I do not peel - leave the green skin on.

If you can't find Korean chives (only Asian markets seem to carry this) you can sub scallions onions, regular chives or even red onions(finely diced)

I also like to sprinkle Fumi Furikake Rice Seasoning into this mixture & toasted sesame seeds.