Carole Peck's Fresh Cucumber Kimchi

• 3 pounds pickling cucumbers, well scrubbed
• 2 tablespoons coarse salt
• 2 cups peeled and julienne daikon radish
• 1 1/2 tablespoons or more of ground red Korean chilies
• 3 large cloves garlic, peeled and smashed
• 2 tablespoons peeled and minced or grated ginger
• 6 scallions, thinly sliced
• 1/4 cup sesame oil
• 1 1/2 tablespoons toasted sesame seeds

1. Cut off ends of cucumbers, quarter and cut into 3-inch lengths.
2. Mix in a bowl with half the salt, and set aside for 3 hours.
3. Drain the cucumber, and gently squeeze out excess liquid.
4. Toss together the remaining salt and the daikon, ground chilies, garlic, ginger and scallions, and mix with the cucumber.
5. Avoid touching your eyes or sensitive parts of your skin during this process; the chilies are very hot.
6. You may want to wear disposable rubber gloves.
7. Just before serving, add the sesame oil and seeds, and toss.
8. Serve immediately or refrigerate.
9. Keeps well for a week, becoming spicier every day.

pickling cucumbers, coarse salt, radish, ground red korean, garlic, ginger, scallions, sesame oil, sesame seeds

Taken from cooking.nytimes.com/recipes/5527 (may not work)