Ingredients for Chinese-Korean Cucumber Kimchi recipe
5 cucumbers, peeled and cut into
1/2 x1 1/2 inch sticks
1/2 cup sea salt
1/2 cup white sugar
1/2 cup white vinegar
1 cup water
2 tablespoons chili bean sauce
(toban djan)
1 tablespoon hot chili oil
2 (4 inch) fresh hot red chile
peppers, sliced
1 small onion, sliced
5 cloves garlic, sliced and crushed
Directions
Mix the cucumbers and sea salt together in a bowl, let stand for 30
minutes to let the cucumbers soften. Drain, and rinse with fresh
water.
While the cucumbers are standing in salt, whisk together the sugar,
vinegar, and water in a saucepan; bring to a boil. Reduce heat, and
stir in the chili bean sauce and hot chili oil.
Mix the cucumbers with sliced chiles, onion, and garlic in a
heatproof airtight container, and pour the hot vinegar mixture over
the vegetables. Cover and refrigerate for 2 to 3 hours to blend the
flavors. Serve chilled.
