Cucumber Kimchi – Scooping Out the Seeds Before Pickling Prevents Excess Liquid and Keeps It Crispy Longer

Steps

1. 1

   Wearing gloves, scrub the cucumbers clean under running water.

2. 2

   Trim 2cm off both ends of each cucumber, split them in half lengthwise, and scoop out the seeds in the center with a spoon.

3. 3

   Slice the cucumber halves into long rectangular pieces.

4. 4

   In a bowl, toss the cucumber with sea salt (2T) and let it salt for 10 minutes, then transfer to a colander and salt for another 20 minutes.

5. 5

   Lightly rinse the salted cucumber in cold water and drain in the colander.

6. 6

   In a bowl, combine red pepper flakes (5T), maesil extract (4T), anchovy fish sauce (4T), minced garlic (2T), ginger powder (1T), salted fermented shrimp (1T), and sugar (1T) to make the seasoning. Add the cucumber and thin green onions and toss together to finish.