Submitted by CSA member Lea Loizos


(adapted from Eating Well, July/Aug 2010)
2 pickling cucumbers or other small cucumbers (about 8 ounces)
1 teaspoon kosher salt
2 cloves garlic, finely chopped
2 scallions, white and light green parts only, finely chopped
1 1/4-inch piece fresh ginger, peeled and finely chopped
2 tablespoons rice vinegar
1 tablespoon Korean chile powder (see Note)
2 teaspoons sugar
1/2 teaspoon fish sauce 
Preparation

Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes. 
Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip). 
Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture Cover and refrigerate for 12 to 24 hours before serving.