Cucumber Kimchee
Makes 6 cups
Lasts 2 weeks, refrigerated
6 medium cucumbers, halved lengthwise, and seeded
Kosher salt
6 cups rice wine vinegar
2 cups sugar
10 garlic cloves, thinly sliced
1/4 cup fresh ginger matchsticks
3 medium red onions, halved and cut into 18-inch slices
1 cup shredded carrots
4 tablespoons Korean chile flakes (kucho karu), or 2 tablespoons red
pepper flakes
1/2 cup Thai fish sauce (nam pla)
Place the cucumbers in a colander set in the sink. Sprinkle the cut side
of the cucumbers generously with the salt. Allow to rest at room
temperature until the cucumbers have exuded liquid, about 2 hours. Rinse
the cucumbers, dry them well, and slice them into 1/4-inch-thick half
moons. Set aside. In a large, non-reactive saucepan, combine the vinegar
and sugar and bring to a boil over medium heat. Add the garlic, ginger,
and onions, bring to a simmer, and remove immediately from the heat. In a
large, non-reactive bowl, combine the cucumbers and carrots. Pour the
vinegar mixture over them, add the chile flakes and fish sauce, and toss
well. Correct the seasoning with salt. Let the 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
the mixture pickle for 24 hours. Transfer the kimchee to a tall glass jar
or jars and seal tightly. Use or refrigerate.
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