Kimchi recipe makes most of cucumber crunchiness

This recipe from a 1978 Hawaiian Electric cooking demo makes the most of the crunchiness of cucumber. Joan Namkoong included it in her 2013 cookbook, “A Korean Kitchen.”

OI KIMCHI (STUFFED CUCUMBER KIM CHEE)

By Hawaiian Electric Co.

• 3 long, slender cucumbers (Japanese cucumbers preferred)
• 1 tablespoon salt
• >> Stuffing:
• 1 cup minced chives
• 1 tablespoon grated carrot
• 1 to 1-1/2 tablespoons kochu karu (chili pepper powder)
• 1 tablespoon water
• 1 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 1 tablespoon minced pine nuts
• 2 teaspoons sugar
• 2 teaspoons salt

Cut cucumbers into uniform 1-inch pieces. Make 2 slashes, like a cross, about 1/2-inch down into each piece. Sprinkle with 1 tablespoon salt and let stand 30 minutes. Drain well.

Combine stuffing ingredients and stuff each cucumber piece with mixture. Place in jar, cover and let stand at room temperature 4 to 5 hours to ripen. Store in fridge. Makes about 1 quart.

Nutritional information unavailable.

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