© John Kernick
Active Time
20 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 2 1/2 cups

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. Slideshow: Cucumber Recipes

How to Make It

Step 1    

In a colander, toss the sliced cucumbers with 1 tablespoon of kosher salt and let stand for 20 minutes. Rinse the cucumbers and drain well.

Step 2    

In 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.

Notes

Gochugaru is available at Korean markets and at hmart.com.

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