Cucumber Kimchi
This recipe makes about 3 cups of kimchi.
  • 5 Persian cucumber cut in chunks
  • 2 Tb rice starch
  • 3-4 garlic cloves chopped finely
  • 1 inch piece of ginger peeled and grated
  • 4 green onions chopped
  • 1/4 c toasted sesame seeds
  • 1 Tb Korean chile powder
  • 2-3 tsp anchovy sauce
  • 2 tsp sesame oil
  • 1 Tb rice vinegar
  • Kosher salt
  1. In a small pot, add rice starch to hot water and cook until thick, about 2 minutes. Turn off heat and reserve.
  2. Add cut cucumbers to a colander over the sink or bowl and sprinkle liberally with salt all over the cucumbers. Allow to rest for 30 minutes.
  3. In another bowl add the rest of your ingredients and add the cucumbers and 2 Tb of thickened starch. Mix everything together and taste for seasoning. When ready, pack kimchi in glass jars with a tight fitting lid.