We call it cucumber kim chee.. I am making some this monday for a friend .. I forget where I got my recipe but the stores here in Hilo have it in small containers and it just has the seeded cucs and the marinade .. I am using our cucs from our garden. the recipe I have is as follows:
Makes 6 cups
Lasts 2 weeks, refrigerated
6 medium cucumbers, halved lengthwise, and seeded
Kosher salt
6 cups rice wine vinegar
2 cups sugar
10 garlic cloves, thinly sliced
1/4 cup fresh ginger matchsticks (see Ming’s Tip, left)
3 medium red onions, halved and cut into 18-inch slices
1 cup shredded carrots
4 tablespoons Korean chile flakes (kucho karu), or 2 tablespoons red
pepperflakes
1/2 cup Thai fish sauce (nam pla)
1. Place the cucumbers in a colander set in the sink. Sprinkle the cut side
of the cucumbers generously with the salt. Allow to rest at room temperature
until the cucumbers have exuded liquid, about 2 hours. Rinse the cucumbers,
dry them well, and slice them into 1/4-inch-thick half moons. Set aside.
2. In a large, nonreactive saucepan, combine the vinegar and sugar and bring
to a boil over medium heat. Add the garlic, ginger, and onions, bring to a
simmer, and remove immediately from the heat.
3. In a large, nonreactive bowl, combine the cucumbers and carrots. Pour the
vinegar mixture over them, add the chile flakes and fish sauce, and toss
well.
4. Correct the seasoning with salt. Let the mixture cool to room temperature
and cover with plastic wrap. With a paring knife, punch a few holes in the
plastic wrap and place the bowl in a cool, dark place. Let the mixture
pickle for 24 hours. Transfer the kimchee to a tall glass jar or jars and
seal tightly. Use or refrigerate.