Cucumber Kim Chi

Ingredients

• 3 cucumbers
• 1 green onion chopped
• 1/4 small yellow onion chopped
• 1 tbsp. minced garlic
• 1 tsp. minced ginger
• 1 tsp. vinegar
• 1 tbsp. Korean chili powder
• 1 tsp. sea salt
• 1 tbsp. sugar

Directions

1. Give the cucumbers a good rinse, and then slice them into bite-size pieces.
2. Put them in a large bowl, add about two flat tablespoons of sea salt, and toss well.
3. Allow salted pickles to sit overnight at room temperature, or at least for a couple of hours. The salt helps draw moisture out of the cucumbers, which creates natural brine.
4. Add 1/2 to 1 full teaspoon of minced raw garlic, chopped green and yellow onions, chili flakes, sugar, and vinegar.
5. Toss thoroughly so until all of the cucumber is evenly coated.
6. Pack your cucumber kim chi away into glass bottles, and don't forget to add a bit of brine to each one just a couple of tablespoons of brine per bottle will do.
7. Leave capped bottles of cucumber kim chi out in room temperature for 24 to 48 hours to give it a chance to ferment. After 24 to 48 hours, transfer the bottles to your refrigerator.