The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi

Featured Recipe: Quick Cucumber and Chive Kimchi (Oyi Buchu Gutjori)

Prep time: 20 minutes

Brining time: 5 to 7 minutes

Fermentation: Ready to eat

Yield: 5 cups

• 8 Kirby, 10 Persian, or 2 large Japanese or English cucumbers, unpeeled
• 2 tablespoons kosher salt (preferably Diamond Crystal)
• 2 tablespoons Korean chili pepper flakes (gochugaru)
• 2 teaspoons anchovy sauce (optional)
• 1-1/2 teaspoons sugar
• 1/4 cup Korean or regular chives, cut into 2-inch pieces
• 2 tablespoons thinly sliced onion

Halve the cucumbers lengthwise, then cut them into 1/8-inch thin diagonal slices. In a medium bowl, mix the cucumbers with the salt until well combined. Set aside for 5 to 7 minutes until cucumbers sweat and glisten. They will lose the some firmness, but should still have a little crunch as you don't want them to be too soft.

Place the cucumbers in a colander and rinse, then pat them dry. In a medium bowl, combine the cucumbers with the chili pepper flakes, anchovy sauce, and sugar and allow to combine for 10 minutes. Add the chives and onion and toss to combine. Eat immediately, or refrigerate and consume within 2 to 3 days.

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