Cucumber Kimchi
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Instructions
Cut the cucumbers into 1 1/2-inch (4-cm) thick rounds. Score a deep cross on one side of each round, taking care not to slice through completely. Place the cucumber pieces in a bowl and rub with 1 tablespoon salt. Allow to stand for 45--50 minutes to soften. Rinse under running water and drain.
2. In a deep bowl, combine the cucumber with the scallions, radish, garlic, and ginger.
3. Add the red pepper powder, red pepper threads, rice vinegar, salt, and sugar and mix thoroughly. Allow to stand for 2--3 hours at room temperature before serving. Store in an airtight jar in the refrigerator. Keeps for several weeks.
