Cucumber Kim Chee
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- 6 medium
- cucumbers, cut in half and seeded
- kosher salt
- 6 c
- rice wine vinegar
- 2 c
- garlic cloves, thinly sliced
- 1/4 c
- fresh ginger matchsticks
- 3 medium
- red onions ,halved and sliced into smaller sizes
- 1 c
- shredded carrots
- 4 Tbsp
- korean chili flakes, or 2 tbsp red pepper flakes
- 1/2 c
- thai fish sauce (nam pla
1Place the cukes in a colander set in the sink. Sprinklethe cut side of the cukes generously with salt.Allow to rest at room tempature until the cukes have exuded liquid, abt 2 hrs. Rinse the cukes,dry them well and slice them into 1/4 inch thick half moons. Set Aside.
2In a large nonreative saucepan, combine the vinegar and sugar and bring to a boil over medium heat. Add garlic, ginger and onions, bring to a simmer, and remove immediately from heat.
In a large nonreaative bowl, combine the cukes and carrots. Pour the vinegar mixture over them, add the chili flakes and fish sauce and toss well. Correct the seasoning with salt. Let mixture cool to room temperature and cover with plastic wrap. With a paring knife, punch a few holes in the plastic wrap and place the bowl in a cool dark place.
Let mixture pickle for 24 hrs. Transfer the kimchee
to a tall glass jar or jars and seal tightly. Use or refrigerate.