Cucumber Kimchi.

Photo: flickr user stu_spivack

Ingredients

4 cups rice wine vinegar

cup sugar

1 tablespoon salt

2 English cucumbers (hothouse) 1/8" half-moon

2 lrgs red onions ⅛" slices

cup sliced garlic

cup Korean chile flakes (gocho-karu)

4 Thai bird chiles halved, seeded

1 cup scallions in ½" pieces

Preparation

In a large non-reactive pan, heat the vinegar, sugar and salt. When boiling, add the cucumbers, onions, garlic, chile flake, chiles and scallions. Bring back to a boil, pull off heat and let stand to room temperature. Store in a glass jar with a loosened lid at room temperature to ferment slightly. After 2 days at room temperature, store in refrigerator.

This recipe yields 4 servings.