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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. Slideshow: Cucumber Recipes 

Chef Bill Kim
Bill Kim
July 2013

Gallery

Credit: © John Kernick

Recipe Summary

active:
20 mins
total:
2 hrs 30 mins
Yield:
2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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