Cucumber Kimchi

This is the perfect recipe to add a tangy flavor to any meal they're paired with. The cucumbers are quick-pickled in rice vinegar and flavored deeply with gochugaru, or Korean red pepper flakes.

INGREDIENTS

• 3 Crown Jewels cucumbers, cut into 1/8-inch slices

• 2 tablespoons kosher salt

• 1 tablespoon sugar

• 1 tablespoon gochugaru (Korean red pepper flakes)

• ¼ cup mirin

• 6 tablespoons rice vinegar

• 1 teaspoon grated garlic

DIRECTIONS

1. Place the cucumbers in a medium-size bowl, then sprinkle with the salt. Let stand 20 minutes.

2. Rinse cucumbers in cold water to remove salt, drain, and pat dry.

3. Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.

4. Enjoy!

This recipe was adapted from New York Times Cooking