Sam Sifton's Cucumber Kimchi

Ingredients

• 3 small cucumbers, cut into 1/8-inch slices
• 2 tablespoons kosher salt
• 1 tablespoon sugar
• 1 tablespoon gochugaru (Korean red-pepper flakes)
• ¼ cup mirin
• 6 tablespoons rice vinegar
• 1 teaspoon grated garlic
• 1 teaspoon fermented krill or baby shrimp (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    40 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 602 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

1. Place the cucumbers in a medium-size bowl, then sprinkle with the salt. Let stand 20 minutes.
2. Rinse cucumbers in cold water to remove salt, drain and pat dry.
3. Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.