Quick Cucumber Kimchi

1. 1

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

2. 2

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

3. 3

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

4. 4

   Let stand at room temperature for 1/2 hour.

5. 5

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

6. 6

   Drain the cucumbers and discard liquid.

7. 7

   Stir the cucumbers into the vinegar mixture.

8. 8

   Cover and refrigerate 12 to 24 hours before serving.

9. 9

   Can be refrigerated for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.