Kimchi Pickles

Time: Overnight

Skill level: Basic

Ingredients

• 1 lb. Small cucumbers, cut into 1/4" quarters
• 1 Tbsp. Kosher salt
• 1 tsp. Sugar
• 1/4 cup Gochujang
• 1/4 cup Moromi Soy Sauce
• 1/2 cup American Vinegar Works California Junmai Rice Wine Vinegar
• 1 tsp. Sesame oil

Equipment

• Colander
• Mixing Bowl
• Quart container

Instructions

1. In a mixing bowl, add your cucumbers, then toss together with your salt and sugar, making sure to fully coat the cucumbers. Set aside for 30 minutes.
2. Using a colander, drain the excess water off of the cucumbers and allow to drain for 5 minutes.
3. While the cucumbers are draining add your gochujang, soy sauce, rice vinegar, and sesame oil in your mixing bowl. Mix together until homogenous.
4. Add your cucumbers to the mixing bowl and then mix together with your pickling liquid. Place into your quart container and refrigerate overnight. 
5. Enjoy! I recommend with a grilled chicken and rice bowl, but these would also work great in a salad or sandwich for some extra crunch and flavor.