Quick Cucumber Kimchi

• 2 pounds Kirby cucumbers, halved lengthwise and sliced crosswise 1/4 inch thick
• Kosher salt
• 1/4 cup untoasted sesame oil
• 1/2 small onion, thinly sliced
• 2 tablespoons finely chopped Thai or sweet basil
• 2 tablespoons gochugaru (Korean coarse red pepper powder; see Note)
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon finely grated lime zest
• 1/2 teaspoon Asian fish sauce

1. In a colander, toss the sliced cucumbers with 1 tablespoon of kosher salt and let stand for 20 minutes.
2. Rinse the cucumbers and drain well.
3. In a large bowl, toss the cucumbers with all of the remaining ingredients and let stand at room temperature for 2 hours, stirring occasionally.
4. Season the kimchi with salt and serve.

kirby cucumbers, kosher salt, sesame oil, onion, sweet basil, gochugaru, garlic, fresh ginger, lime zest, fish sauce

Taken from www.foodandwine.com/recipes/quick-cucumber-kimchi (may not work)