Step 1

Salt the cucumber:Remove the ends of the cucumber and cut it into ¼ inch coins. Place them in a bowl and sprinkle with salt. Give the cucumbers a good mix to distribute the salt. Set aside for 10 to 15 minutes, or until the cucumber coins become flexible and a small pool of liquid collects at the bottom of the bowl.

Step 2

Make the cucumber kimchi marinade:While waiting on the cucumbers to salt, combine the rice vinegar, gochugaru, sugar, fish sauce, garlic, sesame oil, and sesame seeds. Mix until well combined. Set aside.

Step 3

Prepare the optional veggies:Peel the carrot and julienne (cut into thin, matchsticks). Cut off the ends of the asian chives then cut them into 1 inch pieces.

Step 4

Drain and rinse the cucumber:Once the cucumber is done salting, rinse the cucumbers with cold water and drain well. Repeat a couple more times if necessary, until the excess salt is washed off. Do not squeeze the cucumber!

Step 5

Make the cucumber kimchi:After the cucumbers have been rinsed and drained, add the prepared carrot, chives, and kimchi marinade into the bowl with the cucumbers. Give everything a good mix until the cucumbers are well coated.

Step 6

Garnish the cucumber kimchi with a little more sesame seeds and you can enjoy it immediately or refrigerate it overnight.