Cucumber Kimchi (Oi Sobaegi) Recipe

Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl add salt and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted about 30 minutes; drain.

Combine scallions vinegar garlic ginger chile oil Korean chile powder sugar and fish sauce in a non-reactive bowl.

Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended at least 30 minutes.