It's about Korean
Cucumber kimchi combines the fresh, crisp, cool taste of cucumber with the salty, spicy, garlicy flavor of Korean kimchi. A great summertime favorite, this dish goes well with any meal.
6 medium unwaxed cucumbers2 tablespoons salt1 bunch chives6 green onions1 small Daikon radish
Seasoning Paste:4 cloves garlic1/2 small white or yellow onion1 ounce fresh ginger1 tablespoon salt3 tablespoons medium ground red chile pepper1 tablespoon fine ground red chile pepper1 teaspoon sugarOptional:1 teaspoon shrimp paste
Prepare the Cucumbers:Cut cucumbers in half across the middle.Slice the cucumber sections in half lengthwise, leaving the last 1/4 inch uncut.Turn the cucumber section half way and repeat.Lightly salt the inside surfaces and let stand for at least twenty minutes. Rinse, drain, and place in a large non metallic mixing bowl.
Prepare the vegetables:Grate or shred the Daikon and lightly salt.Fine chop the green onionMix the Seasoning Paste:Place the garlic, onion half, and ginger into a blender with just enough water to blend into thick smooth paste. Pour into a medium non metallic mixing bowl.Add all other seasoning ingredients and mix well. Add water as needed to maintain a thick paste.Add chive, daikon, and green onion, mix well.Let stand fifteen to twenty minutes.
Stuff Cucumber:Carefully stuff the seasoning paste into the slotted cucumber. Be careful not to break the uncut ends.Place stuffed cucumber into a large glass container, cover tightly, and let stand at least one hour.Refrigerate and serve cold with your favorite Korean meal.