Stuffed Cucumber Kimchi

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New Asian Cuisine


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1 pound Korean or Japanese cucumbers or other seedless, soft-skinned cucumbers

1 tablespoon sea salt or kosher salt, or additional if needed

2 ounces Korean radishes or daikon, peeled and shredded into 1½-inch matchsticks

6 ounces Korean chives or Chinese chives, snipped into 1½-inch pieces

1 clove garlic, crushed and finely chopped

½ tablespoon toasted sesame seeds

1 walnut, finely chopped

½ tablespoon sugar

½ tablespoon freshly squeezed lemon juice

½ tablespoon freshly squeezed ginger juice or grated ginger

1 tablespoon sil koch’u (hot red pepper threads), cut into 1-inch pieces

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