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

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.

Chef's Notes

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

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