This cucumber kimchi recipe gets its flavor from garlic, fish sauce and a hint of Korean chile powder. Make this side dish ahead of time to let the flavors absorb into the cucumbers.
Active Time
10 mins
Total Time
40 mins
Yield
Serves 6
How to Make It
1. Step
Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
2. Step
Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).
3. Step
Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.
Ingredients
2 pickling cucumbers or other small cucumbers (about 8 ounces)
1 teaspoon kosher salt
2 cloves garlic, finely chopped
2 scallions, white and light green parts only, finely chopped
1 1/4-inch piece fresh ginger, peeled and finely chopped
