Korean Cucumber Kimchi

You can also use Jalapenos, Korean chili and Carrots with the leftover stuffing. It will turn out really great.

Ingredients

• 5 cucumbers, peeled and cut into 1/2 x 1 1/2 inch sticks
• ½ cup of sea salt
• ½ cup of white sugar
• ½ cup of white vinegar
• 1 cup of water
• 2 tbsp of chili bean sauce
• 1 tbsp of hot chili oil
• 2 fresh hot red chili peppers, sliced
• 1 small onion, sliced
• 5 cloves garlic, sliced and crushed

Directions:

Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften

Drain, and rinse with fresh water

While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil

Reduce heat, and stir in the chili bean sauce and hot chili oil

Mix the cucumbers with sliced chilies, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables

Cover and refrigerate for 4 hours to blend the flavors

Serve chilled

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