This cucumber kimchi recipe gets its flavor from garlic, fish sauce and a hint of Korean chile powder. Make this side dish ahead of time to let the flavors absorb into the cucumbers.
Ingredients
- 2 pickling cucumbers or other small cucumbers (about 8 ounces)
- 1 teaspoon kosher salt
- 2 cloves garlic, finely chopped
- 2 scallions, white and light green parts only, finely chopped
- 1¼-inch piece fresh ginger, peeled and finely chopped
- 2 tablespoons rice vinegar
- 1 tablespoon korean chile powder (see note)
- 2 teaspoons sugar
- ½ teaspoon fish sauce (see note)
Directions
- Cut 2 cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with 1 teaspoon salt. Let stand at room temperature for about 30 minutes.
- Meanwhile, combine 2 cloves garlic, 2 scallions, 1 1/4-inch piece chopped ginger, 2 tablespoons vinegar, 1 tablespoon chile powder, 2 teaspoons sugar and 1/2 teaspoon fish sauce in a medium nonreactive bowl.
- Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.