Chinese-Korean Cucumber Kimchi

Recipe View In a large bowl, combine the prepared cucumber sticks with the sea salt. Ensure the cucumbers are thoroughly coated. Let stand for 30 minutes at room temperature, allowing the salt to draw out excess moisture and tenderize the cucumber. (30 minutes)

Recipe View Drain the cucumbers in a colander and rinse thoroughly under cold running water to remove excess salt. Pat dry with paper towels. (5 minutes)

Recipe View While the cucumbers are resting, prepare the pickling liquid. In a medium saucepan, whisk together the sugar, vinegar, and water. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar is completely dissolved. (10 minutes)

Recipe View Reduce the heat to low and stir in the chili bean sauce and hot chili oil. Simmer for 2 minutes to allow the flavors to meld. Remove from heat and let cool slightly. (5 minutes)

Recipe View In a clean, heatproof airtight container (such as a glass jar or plastic container), combine the drained cucumbers with the sliced chili peppers, onion, and garlic. (5 minutes)

Recipe View Pour the warm (not boiling) vinegar mixture over the vegetables, ensuring they are submerged. Gently press down on the vegetables to release any trapped air. (2 minutes)

Recipe View Cover the container tightly and refrigerate for at least 2 to 3 hours to allow the flavors to fully develop. The kimchi will continue to improve in flavor over the next few days. (2-3 hours)

Recipe View Serve chilled as a refreshing side dish or condiment.