Cucumber Kimchi (Oi Sobaegi)

Ingredients

• 1 English cucumber
• 1 teaspoon kosher salt
• 2 scallions, white and light green parts only, finely chopped
• 2 tablespoons rice vinegar
• 2 cloves garlic, finely chopped
• 1/4 inch piece fresh ginger, finely chopped
• 1 tablespoon hot chile oil
• 1 tablespoon Korean chile powder
• 1 teaspoon white sugar
• 1/2 teaspoon fish sauce

Directions

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.