COURTESY KAPIOLANI COMMUNITY COLLEGE
Cucumbers are stuffed with a kim chee mixture.
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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.
