Easy Korean Cucumber Kimchi

Directions

In a large saucepan, add water, salt and bring to a rolling boil.

Meanwhile cut each log of cucumber into a cross from the top all the way to about ½-inch of the bottom, which means do not cut the log all the way through.

Add all the cucumber slices into a large bowl. Pour the salted boiling water to cover the cucumbers in the bowl, and allow to sit for 1 hour.

Meanwhile make the spice paste or marinade:

Add onion, garlic, ginger, apple, rice and water in a food processor or a blender. Purée until smooth.

Transfer the purée into a bowl and stir in the chili flakes and honey until well mixed. Let it sit for about 20 minutes.

In a large mixing bowl, add apple, sliced onions and scallions, pour the spice paste over, toss and massage until mixture is well combined. Set aside.

To make the cucumber kimchi:

After 1 hour, drain the cucumbers and rinse with cold and running water twice/ Drain well and pat dry with paper towels.

In mixing bowl, add cucumber slices and seasoning mixture that has sit for about 20 minutes to taste.

Put on a rubber glove, and massage cucumbers with seasoning mixture until well combined. Place cucumber kimchi into a jar, then well seal it.

Allow to sit at the room temperature for 1 day. Store in the refrigerator for up to months.