Pickled/Fermented Dishes
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Cabbage Kimchi
Cucumber Kimchi
Pickled Ginger

Pickled Vegetables
Pickles (refrigerated)
Pickled Red Beets

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Pickled Garlic

Cucumber Kimchi

(Oi Sobagi)
Makes about 2 quarts

2-1 quart jars, Mason jars preferred
4 English cucumbers
2 teaspoon kosher salt
4 tablespoons rice vinegar
4 cloves garlic, finely chopped
2 tablespoons grated ginger
4 teaspoons sugar
1 teaspoon Korean fish sauce or water (optional)
2 tablespoons Korean red pepper flakes (gochugaru)
4 scallions, white and light green parts only, finely chopped

Clean cukes and cut in half lengthwise and then crosswise into ⅛-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl. Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.

Alternate, slice cukes lengthwise into quartes, then the spears into thirds.