Directions

1. Cut cucumbers in half lengthwise and then crosswise into 1/8 inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
2. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).
3. Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.

Notes:

Korean chile powder (gochugaru, gochugalu or Korean “crushed red pepper”) is made from thin red peppers that are sun-dried. Store, airtight, in the refrigerator or freezer indefinitely.
Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find Red Boat Fish Sauce at Outpost.

Tip:

A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as vinegar, to prevent the food from reacting with it.

28 calories; 0g fat (0g sat , 0g mono); 0mg cholesterol; 7g carbohydrates; 1g added sugars; 10g protein; 0g fiber; 281mg sodium; 74mg potassium.