1.5poundscucumbers (Korean cucumbers or other type such as Kirby pickling cucumbers)
1tablespooncoarse sea saltless if using fine salt
2 to 3ouncesgarlic chives (buchu, 부추)Or scallions
1/4medium onion
Seasonings:
2 to 3 tablespoonsgochugaru 고추가루 (Korean red chili pepper flakes)
1tablespoonmyulchi aekjeot 멸치액젓 (fish sauce)
1tablespoonsaeujeot 새우젓 (salted and fermented shrimp) or use more fish sauce
1tablespoonminced garlic
1/2teaspoongrated ginger
2to 3 teaspoon sugar or 2 tablespoons maesilcheong (Korean plum syrup)Or your favorite sugar substitute
1teaspoonroasted sesame seeds - optional
Instructions
Cut the cucumbers in half lengthwise. Cut each one in half again lengthwise. Dice the cucumbern quarters into about 1 to 1.5 inch-long pieces. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.
Cut the garlic chives into 1.5 inch long pieces. Thinly slice the onions.
Add the onions and garlic chives along with all the remaining ingredients to the salted cucumbers. Toss everything until the cucumbers are well coated with the seasoning. The cucumbers will look dry at this point, but will release moisture as they absorb the seasonings.
Notes
You can start eating this kimchi on the same day. If you like it ripe, leave it out at room temperature for a few hours to overnight to expedite the fermentation process. Then, refrigerate.