QUICK CUCUMBER & CABBAGE KIMCHI

I never liked kimchi in a jar. I often thought, "why does my husband like this and why is it so expensive"? I knew when he was opening up the jar to spoon out some because of the smell. This kimchi recipe is low in sodium and delicious. You can adjust the amount of heat you want with the red pepper powder and you can leave out the fish sauce if you prefer.

1 English cucumber, cut in half lengthwise and sliced
1 ½ t sea salt

½ sweet onion, thinly sliced

½ napa cabbage, shredded

2 carrots, peeled and grated

2 cloves garlic, minced

1-inch piece ginger, peeled and grated

2 to 3 stems fresh chives, snipped
4 scallions (green onions) thinly sliced
1 to 2 sheets Nori, thinly sliced or torn, optional
1 T red pepper powder

2 t sesame oil

2 t toasted sesame seeds
2 t fish sauce

1 t sugar

Place sliced cucumbers in a large bowl and sprinkle with the 1 ½ teaspoons of sea salt.

Toss well and let stand at room temperature for 30 minutes until liquid has been extracted.

Drain and rinse well. Rinse the bowl.

Place cucumbers back into the bowl and add the remaining ingredients.

Mix together and refrigerate until well chilled.