I got a request today on the Cucumber Kim Chee, delish! And WAY easy to make.
I like Hot house or English Cucumbers, here in the middle of the desert, I can’t find Japanese Cucumbers. That varietal was developed by the University of Hawaii, and I highly doubt that I will ever find them here in AZ. No need to peel them, just a nice rinse under the tap.
I rough chop them into goodly bite-sized pieces, and plop them into a salad spinner. Take about 1-2 tablespoons of Sea Salt (or Kosher, whatever you have on hand), give them a mix around and leave them sit for 15 minutes. Rinse & drain well, that’s where the salad spinner comes in handy. In a non-reactive bowl (I use a glass one), dump in the cucs and hold your nose, this stuff will make you sneeze, cough, gasp. Sprinkle with some Noh brand Kim Chee mix and stir; cover with plastic wrap and refrigerate for a few hours. Before serving, give it a stir again.
The Noh Kim Chee mix is very strong Korean chili pepper, use it sparingly to start, and then increase it to your liking. It can easily blow your head off, but in a good way. I find this stuff, at least when we’re not in Hawaii, at Lee Lee International SuperMarket.