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

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.