Quick Cucumber Kimchi

Published: Jun 16, 2013

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Yields:

2 c.

Cook Time:

20 mins

Total Time:

2 hrs 30 mins

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Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles, and other flavorings and letting them ferment for days. Bill Kim marinates these cucumbers for just two hours, so they're still crisp.

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Ingredients

2 lb. Kirby cucumbers
kosher salt
1/4 cup untoasted sesame oil
1/2 small onion
2 Tbsp. finely chopped Thai or sweet basil
2 Tbsp. gochugaru (Korean coarse red pepper powder; see Note)
1 Tbsp. minced garlic
1 Tbsp. minced and peeled fresh ginger
1 tsp. finely grated lime zest
1/2 tsp. Asian fish sauce

Directions

1. Step 1In a colander, toss the sliced cucumbers with 1 tablespoon of kosher salt and let stand for 20 minutes. Rinse the cucumbers and drain well.
2. Step 2In a large bowl, toss the cucumbers with all of the remaining ingredients and let stand at room temperature for 2 hours, stirring occasionally. Season the kimchi with salt and serve.
  
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