Cucumber Kimchi

🥘 Ingredients

• Korean cucumbers 1 pound
• coarse sea salt 3 tbsp
• gochugaru 2-4 tbsp
• red onion 1 ½ cup
• sugar 2 tbsp
• rice vinegar 2 tbsp
• mirin 2 tbsp

1. 1

   Cut the Korean cucumbers cucumbers) into 4-inch-thick discs and place them in a very large bowl . Add the coarse sea salt and stir the cucumbers so that they are evenly coated. Set them aside for 15 minutes .
2. 2

   Check on your cucumbers. By this time, there should be some liquid collecting at the bottom of the bowl. Stir the cucumbers around a little so that the cucumbers on the bottom are now on the top and vice versa. Set them aside for another 15 minutes .
3. 3

   Drain off the liquid and rinse the cucumbers thoroughly to eliminate excess salt. Pat them dry with a kitchen towel. Place them back in the large bowl.
4. 4

   Add the gochugaru , red onion , sugar , rice vinegar , and mirin . Stir the cucumbers until they are evenly coated.
5. 5

   Store the cucumber kimchi at room temperature for 2 to 3 days for a quicker "pickling" and then place it in the refrigerator to enjoy for several weeks.