Cucumber Kimchi, Scooped Out and Briefly Brined for Long-Lasting Crunch

Steps

1. 1

   Put on gloves and gently scrub the cucumbers to remove the small prickles, then wash.

2. 2

   Cut off both ends of the cucumber by 3cm, split in half, and scoop out the inside with a teaspoon.

3. 3

   Cut the cucumber into bite-sized pieces.

4. 4

   Add salt 2 tablespoons and sugar 1/2 tablespoon to the cucumbers, mix, and brine for 10 minutes; place in a strainer for 5 more minutes, then rinse under running water.

5. 5

   Cut the garlic chives into 5cm pieces and thinly slice the onion.

6. 6

   Add red pepper flakes 4 tablespoons, plum extract 2 tablespoons, anchovy fish sauce 2 tablespoons, minced garlic 1 tablespoon, and sugar 1/2 tablespoon to the prepared cucumbers and mix.

7. 7

   Add the garlic chives and onion and mix well.