Cucumber Kimchi

Cucumber Kimchi  submitted by Donald Bruun
1 ½ pounds cucumbers
½ tsp course kosher salt

Wash cucumbers and cut ends off ends.  Cut in half lengthwise and slice into half inch slices.  Place cucumbers in a colander and toss with ½ tsp salt.  Let sit for 15 minutes to draw out moisture

1 tsp Kosher salt
4 scallions cut into 1 inch slices

¼ cup diced red onion
1 carrot cut into matchsticks
6 cloves garlic minced
1 inch piece of fresh ginger minced
2Tbsp Gochuguru (Korean Chili Powder)  (Kim’s Market 628 4th st Davis CA)
1Tbsp Fish Sauce
1Tbsp and 1 tsp rice vinegar
1tsp hot sesame oil
1tsp sesame seeds
1tsp white pepper
1Tbsp water

Mix all ingredients in a glass bowl and stir well to mix.  Cover tightly and let sit at room temp overnight.  Transfer to a sealed container and store in the fridge.  It will keep for about a month