Cucumber Kimchi

Kimchi made with things other than cabbage isn’t that unusual.

For more on kimchi, see the other kimchi post from today.

From a box sold in Martinez, California.

Cucumber Kimchee (cook book)

3 lbs. cucumber
2 c. boiled water
5 Tbsp. salt

Cut cucumbers lengthwise, remove seeds and cut cross-wise into bite sizes. Sprinkle salt over cucumbers and let stand for 30 or 45 minutes. Drain in colander.

1 c. water
1/4 c. vinegar
3 Tbsp. sugar
1 tsp. chopped garlic
1/2 tsp. Ajinomoto
1 tsp. chili pepper

Add sauce to cucumbers. Pack into jars and keep in refrigerator for a day before eating.

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