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 logs 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 wet marinade or paste:

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, pear, sliced onions and scallions, pour the wet 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.

Open up the cucumber log gently, stuff about 2 tablespoons of prepared filling into each log, pushing toward the bottom, but don’t break it. Rub the skin of cucumber with the spices as well.

Place the stuffed and rubbed cucumber logs into a air-tight container. Well seal it.

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