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 

Cut cucumbers in half lengthwise and then crosswise into 1/8-...

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