Carole Peck's Fresh Cucumber Kimchi

1. 1

   Cut off ends of cucumbers, quarter and cut into 3-inch lengths.

2. 2

   Mix in a bowl with half the salt, and set aside for 3 hours.

3. 3

   Drain the cucumber, and gently squeeze out excess liquid.

4. 4

   Toss together the remaining salt and the daikon, ground chilies, garlic, ginger and scallions, and mix with the cucumber.

5. 5

   Avoid touching your eyes or sensitive parts of your skin during this process; the chilies are very hot.

6. 6

   You may want to wear disposable rubber gloves.

7. 7

   Just before serving, add the sesame oil and seeds, and toss.

8. 8

   Serve immediately or refrigerate.

9. 9

   Keeps well for a week, becoming spicier every day.

* Per serving · 4 servings · Values may vary.

No additional tips available.