Quick Cucumber Kimchi

Name: Quick Cucumber Kimchi
Ingredients: 2 pickling cucumbers, i use kirbys (about 8 ounces); 1 teaspoon kosher salt; 2 garlic cloves, finely chopped; 2 scallions, white and light green parts only, peeled and finely chopped; 2 tablespoons rice vinegar; 1 tablespoon korean chili powder (see note); 2 teaspoons sugar; 1/2 teaspoon fish oil

8 ingredients

9 steps

Ingredients

2 pickling cucumbers, i use kirbys (about 8 ounces)
1 teaspoon kosher salt
2 garlic cloves, finely chopped
2 scallions, white and light green parts only, peeled and finely chopped
2 tablespoons rice vinegar
1 tablespoon korean chili powder (see note)
2 teaspoons sugar
1/2 teaspoon fish oil

Directions

1

Use a non reactive bowl or pan for this recipe. Stainless steel, enamel coated or glass is necessary when making this recipe.
2

Cut cucumbers in half lengthwise and then crosswise in 1/8 inch thick half moons.
3

Place in a medium bowl and mix thoroughly with the salt.
4

Let stand at room temperature for 1/2 hour.
5

Meanwhile combine garlic, scallions, vinegar, chile powder, sugar and fish sauce in a medium non reactive bowl.
6

Drain the cucumbers and discard liquid.
7

Stir the cucumbers into the vinegar mixture.
8

Cover and refrigerate 12 to 24 hours before serving.
9

Can be refrigerated for up to 1 week.