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