Kimchi Craze: How to Pickle Almost Anything, Kimchi Style (Slideshow)

Staff Writer
The classic Korean dish gets modernized with new ingredients (and quick-pickle techniques)

Step One

Jane Bruce

Take five Kirby cucumbers, cut in half lengthwise, and deseed.

Step Two

Jane Bruce

Slice ¼-inch thick and heavily salt them. Let sit for 15 minutes.

Step Three

Jane Bruce

Meanwhile, mince three cloves of garlic.

Step Four

Jane Bruce

With three regular paper towels, squeeze the moisture out of the cucumbers.

Step Five

Jane Bruce

Toss with garlic. Add in ½ cup white-wine vinegar.

Step Six

Jane Bruce

Add in 2/3 cup Korean chili powder. "The trick is the Korean chili powder, it adds something special," Jesse Schenker said.

Step Seven

Jane Bruce

Toss in ½ cup sugar and ½ cup salt. Let it macerate for at least 30 minutes.

Step Eight

Jane Bruce

Serve.

The classic Korean dish gets modernized with new ingredients (and quick-pickle techniques)