Quick Cucumber Kimchi

Name: Quick Cucumber Kimchi
Total time: 40 min
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 (see Note); 2 teaspoons sugar; ½ teaspoon fish sauce (see Note)

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Total: 40 minutes

Author : EatingWell Member

Ingredients

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2 pickling cucumbers or other small cucumbers (about 8 ounces)1 teaspoon kosher salt2 cloves garlic, finely chopped2 scallions, white and light green parts only, finely chopped1 1/4-inch piece fresh ginger, peeled and finely chopped2 tablespoons rice vinegar1 tablespoon Korean chile powder (see Note)2 teaspoons sugar½ teaspoon fish sauce (see Note)

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Instructions

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Step 1

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.

Step 2

Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).

Step 3

Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.