Cucumber Kimchi

Name: Cucumber Kimchi
Cuisine: Korea
Ingredients: 5 Japanese cucumbers; 3 tablespoons sea salt; 2 green onions, minced (optional); ½ pear (preferably nashi), peeled, cored and minced; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger root; 2 tablespoons fermented shrimp (optional); 2 tablespoons Korean chili powder; 2 teaspoons sugar

Preparation info

Serves
4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

5 Japanese cucumbers
3 tablespoons sea salt

Korea
Gluten-free
Vegan

Method

Scrub the cucumbers, then cut off and discard the top and bottom ½ in (1 cm) of the cucumbers. Half each cucumber and make two 1-in (2-cm) slits, at 90-degree angles to each other, down each half of the cucumbers. Rub the salt evenly over the cucumber halves and set aside for 2 hours.
Combine the Stuffing ingredients in a bowl and mix well.
Rinse the