Cold Dish Recipe - Pickled Skinny Cucumber and Kimchi

When I'm making something heavy or simple, sounds like two contradicting ideas, but I'd like to prepare a refreshing or some kind of pickles on the side so that flavor-wise the entire meal can be more balanced. 

Think of spicy curry with pickled daikon, or plain porridge with kimchi, that's what I'm talking about. So here it is, another simple pickled recipe that works as a great side boost for the main dish. It's also good on its own as otsumami, or like Asian tapas, accompanying a few drinks on the side (just remember the golden rule don't drink and drive).

Pickled skinny cucumber and kimchi - 

Ingredients?

• 3 skinny cucumber
• 1 pack/200 grams Korean cabbage kimchi
• 1 small garlic clove
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon sesame oil
• 1/4 teaspoon chili sauce
• Some toasted white sesame seeds (optional)

How?

Simply use store-bought kimchi, slice the pickled cabbage to smaller pieces if needed. Transfer the whole thing, including the kimchi juice to a Ziploc bag. 

Peel and grate one small garlic clove, add that to the bag. Also add 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1/2 teaspoon of granulated sugar, 1/2 teaspoon of sesame oil, and 1/4 teaspoon of chili sauce to the bag.

As for the cucumbers, trim off the ends first. It might be easier at first if you can arrange two chopsticks along both sides of the cucumber on the cutting board.

Slice the entire cucumber diagonally but don't cut all the way down. Remove the chopsticks and only slice down all the way to get about 1.5-inch long sections.

Add the cucumber sections to the Ziploc and massage the marinade into all the cucumbers. Use some force to really press the seasonings into the sliced cracks. It's fine if you even break the cucumbers. We put flavors first, look second. 

Transfer the Ziploc bag to the fridge and let it marinate for at least couple hours, overnight is fine but remember to finish the pickles as soon as possible since the seasonings might grow stronger as time passes by.

If preferred, once plating the pickles, sprinkle some toasted white sesame seeds on top. It's optional though, I was going to add it but then was too occupied taking pictures. Only a day after I finally noticed that I forgot to add the sesame seeds.   

Other recipes using kimchi:

• Kimchi and tender lamb strips stir-fry 泡菜炒羊肉條
• Kimchi grilled cheese sandwich