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CUCUMBER KIMCHI
4 small pickling cucumbers, skin on, cut into medium-thick wedges
1/2 large carrot, peeled and trimmed, cut into thin wedges
1 heaping teaspoon salt
3 green onions, finely chopped
3 garlic cloves, minced
4-6 thin slices of yellow onion
1 teaspoon gochu garu (powdered hot red pepper), or to taste
1 teaspoon gochu jang (hot red pepper paste), or to taste
1 heaping teaspoon sugar
2 tablespoons Japanese rice vinegar
Toasted sesame seeds
Combine the cucumbers and carrot in a large mixing bowl, add the salt, toss well and set aside for 30 minutes. Taste the cucumbers, if too salty, rinse under cold water and pat dry with paper towels.
Mix together the green onions, garlic, yellow onion, gochu garu, gochu jang, sugar and vinegar, blend this mixture thoroughly, top with a sprinkling of sesame seeds and serve immediately. Serves 4.
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