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)

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.