Cucumber Kim Chee
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Cucumber Kim Chee
Recipe Number: 1122999868
Contributor: Clinton Lee

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Ingredients
2 lbs Pickling cucumbers (approx. 12) or three large Japanese cucumbers
Korean coarse sea salt or Kosher salt
1 tsp coarse-ground Korean red pepper
1 Tbsp Sugar
1 tsp minced Garlic
1 tsp peeled, minced Ginger
3 stalks (or more) chopped Green onion
34 stalks chopped Garlic chives (optional)
1 Tbsp Fish sauce (optional)
Cooking Instructions
Wash unpeeled cucumber, cut off ends and cut into bite-size or quarter chunks. In a non-reactive bowl, layer the chunks with a small handful of salt between each layer. Toss and stir to distribute salt. Allow to sit for 20 - 45 minutes, and taste. If too salty, wash cucumber in cold water and proceed. If not salty enough, allow to marinate longer. When the seasoning is right, remove cucumbers and rinse out excess salt from bowl.

In a mixing bowl, stir together Korean red pepper (to taste), sugar, garlic, ginger and green onion. Add cucumber, toss well and pack into sterilized jars. Refrigerate; this is ready to eat the same day. Keeps about 2 weeks, refrigerated.


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