Cucumber Kim Chee

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.