Korean Cucumber Kimchee

Submitted by CJAY8248

"I sampled this last week at a local Chinese restaurant. I fell in love with it at first bite. I begged the bartender (cooks son) for the recipe and all he could tell me was what went into it. I played around with it a bit and came up with what I think tastes about as close as I can get."

 

• Ready In: 10mins
• Ingredients: 8
• Yields: 2 cucumbers
• Serves: 4-6

ingredients

• 2 teaspoons sea salt
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 garlic cloves, minced
• 1⁄2 - 1 teaspoon korean red pepper powder (I used 1 tsp.)
• 2 medium cucumbers, peeled and cut into 2-inch x 1/2-inch matchsticks (English seedless)
• 1 medium white onion, cut in half, then cut into very thin slices
• 2 green onions, chopped

directions

1. In a large jar, mix salt, vinegar, sugar, garlic and red pepper powder together. Stir thoroughly. Add cucumber and onions. Mix well. Refrigerate 3-4 hours or until flavors develope to your taste.