The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Cucumber and Chive Kimchi


2 pounds cucumbers, unpeeled

2 tablespoons salt

2 tablespoons Korean chili pepper flakes

1½ teaspoons sugar

4 chives, cut into thin diagonal strips

2 tablespoons thinly sliced onion


  1. Cut cucumbers in half, then into diagonal slices.
  2. Place in a bowl and combine with salt. Let sit for 5–7 minutes, until cucumbers leech some liquid. They will be soft but still slightly crunchy. Rinse cucumbers and pat dry.
  3. Combine cucumbers with pepper flakes and sugar. Let sit for 10 minutes to allow flavors to combine.
  4. Add chives and onions. Toss to combine. Eat immediately or refrigerate and eat within 3 days.
Print Recipe