Name: Chinese-Korean Cucumber Kimchi
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks - 5; Sea salt - ½ cup; White sugar - ½ cup; White vinegar - ½ cup; Water - 1 cup; Chili bean sauce (toban djan) - 2 tablespoons; Hot chili oil - 1 tablespoon; Fresh hot red chile peppers, sliced - 2 (4 inch); Onion, sliced - 1 small; Garlic, sliced and crushed - 5 cloves

Ingredients for - Chinese-Korean Cucumber Kimchi

1. Cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks 5

2. Sea salt ½ cup

3. White sugar ½ cup

4. White vinegar ½ cup

5. Water 1 cup

6. Chili bean sauce (toban djan) 2 tablespoons

7. Hot chili oil 1 tablespoon

8. Fresh hot red chile peppers, sliced 2 (4 inch)

9. Onion, sliced 1 small

10. Garlic, sliced and crushed 5 cloves

How to cook deliciously - Chinese-Korean Cucumber Kimchi

1 . Stage

Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.

2 . Stage

While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.

3 . Stage

Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.