1English seedless cucumberBlade A, noodles trimmed
1teaspoonkosher salt
2garlic clovesminced
2scallionswhite and light green parts only, finely chopped
1” piece fresh gingerpeeled and minced
2tablespoonsrice vinegar
1tablespoonKorean chile powdergochugaru
2teaspoonscoconut sugar or honey
1/2teaspoonfish sauce
Instructions
Add the cucumbers to a medium bowl along with the salt. Let stand for 30 minutes at room temperature.
Meanwhile, combine garlic, scallions, ginger, rice vinegar, chile powder, honey and fish sauce in a medium mixing bowl.
Drain the cucumbers and add them to the medium bowl with the vinegar mixture. Cover and refrigerate for at least 12 hours before serving. Lasts for up to 5 days in the refrigerator.
Recipe Notes
Adapted from http://www.eatingwell.com/recipes/quick_cucumber_kimchi.html
Adapted from http://www.eatingwell.com/recipes/quick_cucumber_kimchi.html