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.
Quick Cucumber Kimchi
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
- 1 1/4- inch piece fresh ginger peeled and finely chopped
- 2 tablespoons rice vinegar
- 1 tablespoon Korean chile powder
- 2 teaspoons sugar
- ½ teaspoon fish sauce
Instructions
- Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
- Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and 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.
