Cucumber Kimchi

Name: Cucumber Kimchi
Total time: 4 d 45 min
Yield: 4 servings
Cuisine: korean
Ingredients: 4 Kirby cucumbers, ends trimmed, cut in half crosswise; 1 cup plus 1 tablespoon kosher salt; 1 teaspoon sugar; 3 scallions, chopped; 1 small onion, peeled and thinly sliced; 1 carrot, julienned; 2 tablespoons dried, salted shrimp; 1 tablespoon peeled, crushed garlic; 1 teaspoon peeled, crushed fresh ginger; 1/2 teaspoon hot red chili powder

Recipe from Woo Chon

Adapted by Molly O'Neill

Total Time: 45 minutes, plus 4 days' sitting
Rating: 4(13)
Comments: Read comments

Featured in: Food; Crunch Time

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Ingredients

Yield:4 servings

4Kirby cucumbers, ends trimmed, cut in half crosswise
1cup plus 1 tablespoon kosher salt
1teaspoon sugar
3scallions, chopped
1small onion, peeled and thinly sliced
1carrot, julienned
2tablespoons dried, salted shrimp
1tablespoon peeled, crushed garlic
1teaspoon peeled, crushed fresh ginger
½teaspoon hot red chili powder

Ingredient Substitution Guide

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Preparation

Step 1
Slice each cucumber half as if quartering lengthwise, but leave the last half-inch intact. Rub thoroughly with salt, and add the remainder from the cup to ½ cup water; allow the cucumbers to macerate in the salted water for 30 minutes. Rinse and drain them for 10 minutes.
Step 2
Mix together well the remaining ingredients, including the tablespoon of salt. Place about 2 tablespoons of stuffing between the "fingers" of each cucumber half. Place the cucumbers in a jar with a tight lid and add the remaining stuffing.
Step 3
Leave at room temperature for 4 days and serve, reassembling the cucumbers with stuffing as necessary.