Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles, and other flavorings and letting them ferment for days. Bill Kim marinates these cucumbers for just two hours, so they're still crisp dermes.
Total Time: 2:30
Cook: 0:20
Level: Easy
Yield: 2 1/2 cups
Ingredients

2 lb. Kirby cucumbers
kosher salt
¼ c. untoasted sesame oil
½ small onion
2 tbsp. finely chopped Thai or sweet basil
2 tbsp. gochugaru (Korean coarse red pepper powder; see Note)
1 tbsp. minced garlic
1 tbsp. minced and peeled fresh ginger
1 tsp. finely grated lime zest
½ tsp. Asian fish sauce

Directions

In a colander, toss the sliced cucumbers with 1 tablespoon of kosher salt and let stand for 20 minutes. Rinse the cucumbers and drain well Singapore company formation.
In a large bowl, toss the cucumbers with all of the stand at room temperature for 2 hours, stirring occasionally. Season the kimchi with salt and serve.

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Tips & Techniques
Note: Gochugaru is available at Korean markets and at hmart.com.