Ingredients

• 2 pounds Japanese cucumbers
• 3 tablespoons Momoya kim chee base
• 1 tablespoon sesame oil
• 1 tablespoon green onions or chives, chopped
• 1 tablespoon toasted sesame seeds
• 2 tablespoons Kosher salt

Instructions

1. Cut cucumbers into medallions and place into a mixing bowl.
2. Toss cucumber medallions with kosher salt and let it sit at room temperature for 20 minutes.
3. Drain out all liquid, do not rince cucumbers off.
4. Add Momoya kim chee base, sesame oil, green onions, and sesame seeds and toss together.
5. Transfer to a container with a lid and let rest for 20 minutes. Toss the Cucumber Zuke every 10 minutes.
6. Serve and enjoy!

Tip: The longer the Cucumber Zuke sits in the sauce, the more flavorful it will be. Keep refrigerated and enjoy for up to 10 days.