Cucumber Kimchi.
By: Anonymous
Published: Thursday, February 11, 2010 - 10:34pm

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

1 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. 2 This recipe yields 4 servings.