Quick Cucumber Kimchi
By Mom_s
While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens of other versions such as these quickly pickled cucumbers with just a trace of garlic.
Ingredients
- 2 pickling cucumber or other small cucumbers (about 8 ounce)
- 1 tsp 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
- 2 Tbsp rice vinegar
- 1 Tbsp Korean chile powder (see note)
- 2 tsp sugar
- 1/2 tsp fish sauce (see note)
Details
Preparation
Step 1
1. 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. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).
3. Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.
Notes: Korean chile powder (gochugaru, gochugalu or Korean “crushed red pepper”) is made from thin red peppers that are sun-dried on woven mats or strung together and hung from the eaves of thatch-roofed houses throughout the countryside.
Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of large supermarkets and in Asian specialty markets.
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