By Kim Yong-ja
This is a popular kimchi in the summer. The crunchy cucumber is very refreshing. It is very important to get small tender cucumbers. ``Buchu" (small wild leeks), which resemble chives but with flat leaves, are available only in some Korean markets. You may substitute scallions, if necessary.
• 9 small CUCUMBERS (2 lbs/910g)
• 2 1/2 tablespoons KOSHER or SEA SALT a handful BUCHU (wild leeks), cut 1/2"/8 mm long or 3 SCALLIONS, cut thin diagonally
• 2 GARLIC CLOVES, crushed fine
• 2 teaspoons grated GINGER
• 3 tablespoons ``GOCHUGARU" (chili flakes)
• 1/4 teaspoon SUGAR
• 1/4 cup WATER mixed with 2/3 teaspoon SALT
1 Blanch the cucumbers in boiling water and immediately dip in ice water. This will maintain the bright green color and make them crunchy.
2 Cut the cucumbers through in the middle part, leaving 1/2"/1.3 cm not cut on both ends. Then turn it halfway and repeat to cut criss-crossed. Sprinkle with salt and set aside for half an hour.
3 In the meantime prepare buchu (wild leek) or scallion, garlic, ginger and mix with gochugaru (chili flakes) and sugar.
4 When the cucumbers are more pliable, drain the liquid. Squeeze a small amount of the buchu (wild leak) or scallion mixture in between the slits. Close the cucumber a bit by pressing them together. Place them in a jar as tightly as possible. Put the remaining buchu (wild leek) mixture on the top.
5 Add 1/4 cup salted water to the bowl which had held the buchu (wild leek) and its spices and swirl to get all the remaining marinade. Add salt and pour on the side of the jar.
Place a piece of plastic wrap on top to avoid contact with air.
Cover and set aside at room temperature for a day to ripen, then store in the refrigerator.