Chinese-Korean Cucumber Kimchi

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

Ingredients

• ½ cup white sugar
• 1 cup water
• ½ cup white vinegar
• 1 small onion, sliced
• ½ cup sea salt
• 5 cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks
• 2 tablespoons chili bean sauce (toban djan)
• 1 tablespoon hot chili oil
• 2 (4 inch) fresh hot red chile peppers, sliced
• 5 cloves garlic, sliced and crushed

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.