CookTeaser

An Adaptation from the New York Times of a recipe by Hooni Kim of the Danji Restaurant in New York

A CookTale

When I come across a Kimchi recipe, my eyes open wide. The classic method calls for Cabbage cut into a slaw. Here it was made with Cucumbers from our garden, which has yielded a bounty crop of Market Mores and Lemon Cucumbers. The result was a less “violent” Kimchi. I suppose you could add more hot pepper, but I don’t know why. This version is delicious.

INGREDIENTS

3 small Cucumbers, cut into 1/8-inch slices
1 small Onion (thinly sliced on a mandoline)
2 TB of Kosher Salt
1 TB of Sugar
1 TB Red Pepper Flakes.
1/4 Cup of Mirin
6 TB of Rice Vinegar
1 tsp of grated Garlic

METHOD

1. Place the Cucumbers in a medium-size bowl, then sprinkle with the Salt. Let stand 20 minutes.

2. Rinse the Cucumbers in cold water to remove Salt, drain & dry with paper towels.

3. Return Cucumbers to bowl, add the Onion & all the other ingredients, toss to combine.

4. Cover tightly and place in refrigerator overnight or until ready to use.