3 Japanese cucumbers (about 1 pound) cut into batons, about 2-inches long
1 scant tablespoon kosher salt
¼ cup julienned carrots
5 chives, cut into 1½-inch pieces
Sauce:
1 tablespoon gochugaru
2 teaspoons finely minced garlic
½ teaspoon finely grated ginger
1 tablespoon finely grated apple, drained
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon rice vinegar (unseasoned)
1 teaspoon sesame oil
dash of fish sauce (optional)
roasted sesame seeds
Preparation
Trim the ends of the cucumbers. Cut into 2-inch long pieces. Cut each piece in half lengthwise, then into 4 even batons (sticks). Place the cucumber pieces in a colander and toss with a scant tablespoon of kosher salt (I use Diamond Crystal). Place the colander over a bowl to catch any drips and set a timer for 30 minutes.
Meanwhile, combine all the sauce ingredients in a small bowl and mix well.
Gently pat the cucumbers dry without removing all of the salt. Transfer the cucumbers to a wide bowl along with the carrots and chives, and toss with the sauce. I use disposable gloves to mix the cucumbers with the sauce which helps to coat every piece evenly. Transfer to a clean bowl and chill until ready to serve.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2020/07/03/oi-kimchi-cucumber-kimchi/