This is a fresh, mild and quick version of Korean Kimchi using Lebanese cucumbers. Traditionally Kimchi is lacto-fermented cabbage with lots of garlic and Korean red pepper flakes, eaten as a fiery side dish. The cucumbers in this recipe are quickly pickled and you can make them mild or with less garlic, depending on your own tastes.
Serves 2 to 4 people as a side dish (makes about 2 cups)
*Lebanese cucumbers (large) x 2, cut into thin coin slices
*Garlic, minced x 1 clove
*Korean Red Pepper Flakes (Gochugaru), found at Asian grocers x 1 tablespoon
*Fish sauce x 1 tablespoon
*White wine vinegar x 1 tablespoon
*Sugar x 1 tablespoon
*Pinch of salt
-Mix together all ingredients with your hand (wear a plastic/rubber glove if you like)
-Let sit for 30 minutes or an hour, stirring occasionally.
-Serve with rice or main meal dishes.
-Store covered in fridge for up to 3 days.
