Oi Sobagi Kimch'i
1. Cut the cucumbers into 4" lengths. Slit each piece twice through the middle, with the two cuts at right angles and without cutting through the ends. Rub them with salt (extra to the 3 T above) and let them stand an hour to soften. 2. Mix the onion, garlic, ginger, red pepper, salt and sugar. The quantity of red pepper depends on your taste, and thread pepper is less hot than powder. About 1 � or 2 T will probably be enough. 3. Taste the filling before adding salt; you may find that 2 or 2 � are enough. 4. Rinse the cucumbers lightly and fill the cuts with the mixture. Be careful not to put too much of the mixture into the first cucumber pieces; it may help to divide the filling and the cucumber pieces into four equal parts before you begin. 5. Pack the pieces into a jar and cover with brine. About 30 hours is enough for fermentation in summertime. 6. To serve, cut each 4" piece of cucumber into 2 pieces through the middle, and serve them cut side up in a shallow dish, so that the filling shows. Cucumber Kimchi is also brought out at the beggining of a meal, much like an appetizer or salad. I like it better than the cabbage kimchi, personally, because I can handle cucumbers (when I have to.) The only way I have seen this served is in thick slices, much like you would slice cucumber for a salad. The recipe suggests large pieces, so try it however you like.
