Cucumber Kimchi

Step 1

Slice the 2 large cucumbers into 1/4-inch rounds and toss with the 2 tbsp salt in a large bowl. Let sit for 15 minutes until they release water and soften slightly.

Step 2

Rinse the salted cucumbers under cold water and drain well, squeezing out excess moisture with your hands.

Step 3

Thinly slice the 3 green onions and mince the 2 garlic cloves. In a small bowl, mix the gochugaru, rice vinegar, sesame oil, and 1 cup water to make a paste.

Step 4

Combine the drained cucumbers, green onions, garlic, and the chili paste in a large bowl. Mix well until every piece is coated.

Step 5

Transfer the kimchi to a jar or container and press down firmly. Let it sit at room temperature for 1 hour, then refrigerate. Serve chilled or at room temperature.

Step 6

For extra flavor, add a pinch of sugar or grated ginger to the paste if you have them.