Carole Peck's Fresh Cucumber Kimchi

Name: Carole Peck's Fresh Cucumber Kimchi
Total time: 3 h 30 min
Yield: 16 small servings
Ingredients: 3 pounds pickling cucumbers, well scrubbed; 2 tablespoons coarse salt; 2 cups peeled and julienne daikon radish; 1 1/2 tablespoons or more of ground red Korean chilies; 3 large cloves garlic, peeled and smashed; 2 tablespoons peeled and minced or grated ginger; 6 scallions, thinly sliced; 1/4 cup sesame oil; 1 1/2 tablespoons toasted sesame seeds

By Mark Bittman

Total Time: 3 hours 30 minutes
Rating: 4(9)
Comments: Read comments

Featured in: Exploring the World of Kimchi, the Spicy Korean Staple

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Ingredients

Yield:16 small servings

3pounds pickling cucumbers, well scrubbed
2tablespoons coarse salt
2cups peeled and julienne daikon radish
1½tablespoons or more of ground red Korean chilies
3large cloves garlic, peeled and smashed
2tablespoons peeled and minced or grated ginger
6scallions, thinly sliced
¼cup sesame oil
1½tablespoons toasted sesame seeds

Ingredient Substitution Guide

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Preparation

Step 1
Cut off ends of cucumbers, quarter and cut into 3-inch lengths. Mix in a bowl with half the salt, and set aside for 3 hours.
Step 2
Drain the cucumber, and gently squeeze out excess liquid. Toss together the remaining salt and the daikon, ground chilies, garlic, ginger and scallions, and mix with the cucumber. Avoid touching your eyes or sensitive parts of your skin during this process; the chilies are very hot. You may want to wear disposable rubber gloves.
Step 3
Just before serving, add the sesame oil and seeds, and toss. Serve immediately or refrigerate. Keeps well for a week, becoming spicier every day.