Tonight’s episode on cucumbers focuses specifically on pickling. Host Grant Sato prepares two kinds of kim chee and a contemporary namasu.

• 4 Japanese cucumbers
• 3 tablespoons salt
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 bunch green onion, chopped
• 1 daikon, cut into fine julienne
• 2 tablespoons coarsely ground red chili flakes
• 1 teaspoon salt
• 1 teaspoon sugar

Wash cucumbers and cut into quarters. Split one end of each with a cross slice three-fourths of the way through the piece. Place pieces in bowl and lightly salt. Let stand 15 minutes to 1 hour.

In another bowl, combine remaining ingredients and mix well, then refrigerate 15 minutes. Stuff each piece of cucumber with chilled mixture.

Place stuffed cucumbers in a container or jar and refrigerate a minimum of 1 hour or up to a day before eating. Serves 4.

Nutritional information unavailable.

“What’s Cooking Hawaii?” airs on KFVE at 7 p.m. Wednesdays and repeats at 3 p.m. Saturdays.