One of the greatest joys of summer is the abundance of fresh vegetables. Here, I made a quick and easy kimchi with cucumbers. Summer cucumbers are very crispy and tasty! Always look for cucumbers that are firm and slender. Lightly salt the cucumbers first and let them stand for a while to draw out water. This process gives the cucumbers an extra crunch. You can eat this cucumber kimchi 20 to 30 minutes after making it. If you like it mellow, leave it out at room temperature for a few hours overnight. It is best eaten within three to four days.

Ingredients:

● 3 Korean cucumbers or 5 to 6 kirby (pickling) cucumbers

● 1 tablespoon coarse sea salt (less if using table salt)

● 1/4 small onion, thinly sliced

● 1 to 2 scallions, roughly chopped

● 1 1/2 tablespoons Korean red chili pepper flakes (gochugaru) (use 2 tablespoons for spicier kimchi)

● 1 tablespoon fish sauce (myulchi aekjeot)

● 1 1/2 teaspoons minced garlic

● 1/4 teaspoon grated ginger

● 1/2 teaspoon sugar

● 1 teaspoon sesame seeds

Cut the cucumbers crosswise into 4-centimeter-long pieces. Quarter each piece lengthwise. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.

Drain the cucumbers in a strainer to remove any water. Do not rinse the cucumbers.

Add the onions, scallions and all the remaining ingredients to the salted cucumbers.

Toss everything until the cucumbers are well coated with the seasonings. The cucumbers will look dry at this point but will release moisture as they absorb the seasonings. 

By Ro Hyo-sun

For more recipes visit www.koreanbapsang.com.