Bill's Recipes
Cucumber Kimchi (Oi Sobagi)
Makes about 2 quarts2-3 one quart Mason jars
4 English cucumbers
2.5 tablespoons kosher salt
8 tablespoons (1/2 cup) rice vinegar, or apple vinegar
8 cloves garlic, finely chopped
2 tablespoons grated/minced ginger
2.5 tablespoons sugar
1 teaspoon Korean fish sauce (optional, or substitute 1/2 teaspoon kelp in 1 teqspoon water)
3 tablespoons Korean red pepper flakes (gochugaru) (hot, reduce for medium)
6 scallions, white and light green parts only, finely chopped
preferred alternative: about 1/2 cup sweet onion, chopped
Clean cukes and cut in half lengthwise. Optional: use a teasspoon to scoop out the seeds. Then cut into 1/2 inch lengths. Place in a bowl and mix thoroughly with the salt. Let stand at room temperature for about 30 minutes. Meanwhile, combine garlic, scallions/onion, ginger, vinegar, gochugaru, sugar and fish sauce in a bowl. Drain the cucumbers in a collander, then rinse. Stir the cucumbers into the vinegar mixture. Pack into jars, and refrigerate for 12 to 24 hours before serving. Note that initially it may take 3 jars, but after a few hours they settle and should fit into 2 jars.