Quick Cucumber Kimchee

Name: Quick Cucumber Kimchee
Ingredients: 1 English cucumber; 14 medium white onion, sliced very thin; 1 teaspoon kosher salt; 1 small carrot, peel and shred fine; 14 cup rice wine vinegar; 2 tablespoons honey; 1 tablespoon toasted sesame oil; 2 teaspoons fish sauce; 2 scallions, green part only, thinly sliced on the diagonal; 2 garlic cloves, minced; 1 jalapeno, minced, discard seeds for less heat; 2 tablespoons of fresh mint, chopped; 1 teaspoon sesame seeds; 14 teaspoon red pepper flakes

14 ingredients

7 steps

Ingredients

1 English cucumber
14 medium white onion, sliced very thin
1 teaspoon kosher salt
1 small carrot, peel and shred fine
14 cup rice wine vinegar
2 tablespoons honey
1 tablespoon toasted sesame oil
2 teaspoons fish sauce
2 scallions, green part only, thinly sliced on the diagonal
2 garlic cloves, minced
1 jalapeno, minced, discard seeds for less heat
2 tablespoons of fresh mint, chopped
1 teaspoon sesame seeds
14 teaspoon red pepper flakes

Directions

1

Trim and halve cucumber lengthwise and slice into thin half-rounds.
2

If substituting a regular cucumber, peel and scrape out seeds with a teaspoon.
3

Toss cucumber and onion together with salt; let sit for 10 minutes.
4

Meanwhile, whisk together vinegar and honey; slowly whisk in sesame oil, stir in remaining ingredients and set aside.
5

Rinse cucumber and onion and drain well, pressing out excess water as needed.
6

Stir into dressing with carrot.
7

Refrigerate at least one hour before serving to allow flavors to come together.