Chunky sticks of peeled cucumber are salted to draw out the juice, then mixed with garlic, onion, and sliced hot red chiles, and marinated in a bold vinegary, sweet-hot sauce. The kimchi is ready in 2 to 3 hours.
Preparation Time
25 mins
Cooking Time
5 mins
Total Time
30 mins
Calories
80 Calories
Recipe Instructions
Step 1
Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
Step 2
While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
Step 3
Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.
Ingredients
1 cup water
1 small onion, sliced
5 cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks
