Oisobagi (Cucumber Kimchi)

• Prep Time: 30-40 min. 
• Brining: 15 min. to 2 weeks
• Yields: 1 quart

Ingredients

• 1 pound Kirby cucumbers (small unwaxed cucumbers), cut into ½ inch spears
• 1 ½ tsps salt
• 2 ½ tbsp sugar
• 1 ½ tbsp gochugaru
• 1 tbsp of grated ginger
• 3 cloves of garlic, thinly sliced
• 1 tbsp each soy sauce and fish sauce
• 2 scallions, slivered
• 1 shallot, thinly sliced

Preparation

1. Toss cucumber spears with ½ tsp of the salt and ½ tbsp of the sugar.  Leave them to macerate for about ten minutes.
2. Combine the remaining ingredients in a bowl, dissolving salt and sugar thoroughly and add drained cucumbers.  Let this sit for at least 15 minutes before serving, but they will keep in the refrigerator for up to 2 weeks.