Cucumber kimchi is a simple condiment that adds all of the spice and tang of kimchi but only takes about 20 minutes to make ­­­- no fermenting necessary!

1 English cucumber
1 Tbsp soy sauce
1 tsp rice vinegar
½ Tbsp granulated sugar
1 Tbsp gochugaru (korean pepper flakes) 1 tsp sesame seeds
1 tsp chopped garlic (optional)

Slice cucumber into thin round discs (approx 5-6mm thick)
Sprinkle coarse sea salt over cucumbers and let sit for 20 minutes (toss occasionally)
Thoroughly ring all water from cucumbers by squeezing between two hands
Rinse under cold water 5-6 times to remove salt
Mix together kimchi seasoning and combine with cucumbers
Sprinkle sesame seeds and chopped scallions for garnish
Serve cold and keep refrigerated for up to 1 week