My Aunty Jane makes this recipe, which she shared with my mom and now I am sharing with you! In Hawaii this is the kind of recipe that neighbors share, friends pass along little jars to each other and if you are a “nice girl” you bring if over for your friends mom as well. (They love that!) I love Kim Chee Cucumbers since it’s a nice bit of crunch with that spicy kim chee flavoring. This is so easy to make, this will become a staple in your refrigerators.
Cucumber Kim Chee
From Aunty Jane
4-5 medium Japanese Cucumbers, (Persian works too)
1 Tbsp. apple cider vinegar
1 Tbsp. Hawaiian Salt (Rock Salt)
3-4 Tbsp. sugar
2 Tbsp. Kim Chee Base
1 tsp. paprika
Note: You can find Kim Chee Base at most asian markets or on Amazon.
1. Cut cucumbers into cubes or thick slices. In a bowl combine cucumbers, sugar, salt and vinegar. Mix well and let stand for 1-2 hours. *I only used 3 Tbsp. of sugar, it depends on your personal taste.*
2. Taste one of the cucumber pieces, if needed do a quick rinse of the cucumbers. *Only do this if it is too sweet to too salty.*
3. Add in Kim Chee Base and paprika to the cucumbers. Mix well and bottle and refrigerate.
I love to eat this with a hot bowl of rice, with soba noodles or lately I snack on them a little before dinner. This will keep for about 3 weeks once refrigerated in an air tight container.