cucumber kimchi

cucumber (oisobagi) kimchi

*6 small cucumbers peeled and sliced (keep seeds)
--peeling is optional, but my husband prefers it peeled.

*4-8 green onions chopped
*sea salt (may substitute table or pickling salt)
*6 cloves minced garlic
*1 tablespoon Korean hot sauce (see this post for more info)
-- may substitute smaller amount Korean red pepper flakes (kochu karu) or the cheap ground red pepper from the Walmart. i've known some to substitute cayenne, but it's a different flavor and it's much hotter, so the amounts would be significantly less.

*1 tablespoon white vinegar
*roasted sesame seeds (see this post for how to roast your own)
*surgical type gloves to protect hands from hot pepper (may use spoon, but hands work best)

~sprinkle cucumber slices with salt and mix thoroughly. let stand until cucumbers are limp and will not snap when you try to break it in two..(approx 15-45 minutes).
~rinse well, squeeze, drain, repeat.
~taste to make sure not too salty. if still salty rinse and drain again.
~mix in all other ingredients with gloved hand thoroughly (salt to taste).

NOTE: if using hot pepper instead of paste add 1/2 teaspoon at a time until kimchee reaches desired hot (light orange color).

~put in smallest glass jar possible and cover.
~refrigerate and serve.

NOTE: flavor is best after at least 24 hours to allow flavors to mix. refrigeration is not necessary for preservation if veggies were cured correctly (if it molds, revisit your curing/salting methods); however, leaving it out at temps above that of your fridge will speed up fermentation and thus will make it sour much more quickly. we prefer to eat it fresh and at all stages of fermentation until it just gets too sour to stand the smell. at this point, we grind it up and throw it in the mondu (recipe to be posted later).

makes about 1 quart.