Cucumber Kimchi

• 2-3 mini seedless cucumbers

• 1 teaspoon kosher salt

• 2 cloves garlic (chopped)

• 2 scallions (thinly chopped)

• 2 tablespoons rice vinegar

• 1 tablespoon Korean chile powder

• 2 teaspoons sugar

• ½ teaspoon oyster sauce

Cut cucumbers in half lengthwise and then crosswise into half circles. Place in a bowl and mix thoroughly with salt. Let stand at room temperature for at least 30 minutes to drain the moisture from the cucumber. While you wait, combine garlic, scallions, vinegar, chile powder, sugar and oyster sauce in a medium nonreactive (glass or food-grade plastic) bowl.

Rinse and drain the cucumbers. Add the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours.

*This recipe makes a small amount that can easily be doubled.

**If you don’t ave Korean chili powder (gochugaru) you can use cayenne powder (if you like it really spicey), red pepper flakes (again, very spicy), or paprika (if you want the smokiness without the heat). Just remember to only add a little at a time so you can adjust according to your taste.