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The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi / Chun, Lauryn | |
Publisher: Ten Speed Press | |
Availability:In Stock. | |
Sales Rank: 68266 | |
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Prep time: 20 minutes
Brining time: 5 to 7 minutes
Fermentation: Ready to eat
Yield: 5 cups
Halve the cucumbers lengthwise, then cut them into 1/8-inch thin diagonal slices. In a medium bowl, mix the cucumbers with the salt until well combined. Set aside for 5 to 7 minutes until cucumbers sweat and glisten. They will lose the some firmness, but should still have a little crunch as you don't want them to be too soft.
Place the cucumbers in a colander and rinse, then pat them dry. In a medium bowl, combine the cucumbers with the chili pepper flakes, anchovy sauce, and sugar and allow to combine for 10 minutes. Add the chives and onion and toss to combine. Eat immediately, or refrigerate and consume within 2 to 3 days.