Categories: Sides

Ingredients

• 6 Kirby cucumbers, seeded and cut into 1-inch pieces
• 1 1/4 tsp kosher salt
• 1/4 cup sesame oil
• 2 tbsp chopped fresh basil
• 1 tbsp gochujang
• 1 tbsp minced peeled fresh ginger
• 1 tbsp minced fresh garlic
• 2 tsp granulated sugar
• 1/2 tsp fish sauce
• 1 cup water

Directions

1. Toss together cucumbers and salt in a medium bowl. Place cucumbers in a colander; let stand 20 minutes. Rinse and drain well.

2. Combine oil, basil, gochujang, ginger, garlic, sugar and fish sauce in a bowl. Add cucumbers; toss to coat.

3. Place cucumber mixture in a mason jar. Press down cucumbers firmly, leaving 4 inches of headspace. Place 1 cup water in a small Ziploc bag; seal bag. Place inside a second Ziploc bag and seal. Place bags on cucumbers; seal lid. Let stand at room temp 7 days, opening and resealing lid once per day. Discard water bags before serving.

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