Kimchi—or pickled vegetables—usually takes a long time to prepare. This particular version is fast, producing a crisp, refreshing Korean pickle. If Korean radish, or mu, is not available, use Japanese daikon, which is available in most markets. You can eat the pickled cucumbers as soon as you like, though they taste better after a day or so. If you haven’t eaten all the kimchi at the end of the second day, wrap leftovers tightly in plastic wrap, and refrigerate for up to one week.
- 5 pickling cucumbers, such as Kirby variety
- 3 Tbs. iodine-free coarse salt
- 1 cup Korean radish or Japanese daikon, julienned
- 1/2 Tbs. iodine-free table salt
- 1/2 Tbs. sugar
- 1/2 Tbs. Korean red pepper powder or paprika
- 2 tsp. chopped garlic
- 2 tsp. chopped fresh ginger
- 1/4 cup thinly sliced scallion
- 1/2 Tbs. toasted sesame seeds
Wash cucumbers, rub with coarse salt and let stand 20 to 30 minutes. Wipe dry.
Combine radish, table salt, sugar, red pepper powder, garlic, ginger and scallions. Cut cucumbers into two-inch chunks. Slit each piece down middle but not through end. Repeat at right angle to form cross. Fill with radish mixture.
Bring ¼ cup water to a boil, and pour into empty radish-mixing bowl. Swirl out, and pour water over cucumbers.
Place cucumbers in pan in single layer, sprinkle with sesame seeds, cover with plastic wrap and set aside. Serve when cool, or reserve for later use.
- Calories: 30
- Carbohydrate Content: 6 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 1170 mg
- Sugar Content: 2 g