Chinese-Korean Cucumber Kimchi

Ingredients

• 1 tablespoon chili oil hot
• 2 tablespoons chili sauce (toban djan)
• 5  cucumber peeled cut into 1/2 x1 1/2 inch sticks
• 5 cloves garlic crushed sliced
• 1 small onion sliced
• 8 inch to 5 chilies fresh red hot sliced
• 0.5 cup sea salt 
• 1 cup water 
• 0.5 cup granulated sugar white
• 0.5 cup vinegar white

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften.
2. Drain, and rinse with fresh water.
3. While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
4. Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors.
5. Serve chilled.