Ingredients
2 pounds kirby cucumbers (9 or 10 cucumbers) or 4 4½ inch long small, thin cucumbers.
2 tablespoons salt
1 cup buchu (Asian chives), chopped into ½ inch pieces
4 garlic cloves, minced
1 medium carrot, cut into thin matchsticks (about 1 cup)
1 cup onion, sliced thinly
½ cup hot pepper flakes
3 tablespoons fish sauce
1 tablespoon sugar
¼ cup water
1 tablespoon sesame seeds
Directions
In a big bowl put the cucumbers and sprinkle and rub them with salt inside and out. Let them sit for 8 minutes on the table,turn them over and let them sit 10 minutes.
Rinse the cucumbers in cold water a couple of times to remove excess salt. Drain and set aside.
In a large bowl, combine buchu (Asian chives), carrot, fish sauce, sugar, hot pepper flakes, and sesame seeds. Mix well with a spoon.
Stuff the seasoning paste into the cucumber pockets
Serve immediately as a side dish for rice, and keep the leftovers in the refrigerator. If you prefer it to be fermented a bit more, let the container sit at room temperature for a couple of days until it smells and tastes sour. Then put it into the fridge. Serve cold.
