Stuffed Cucumber Kimchi | Ginger | Boston Organics

Ingredients

• 1¼ lbs. thin cucumbers, rounded ends trimmed off, cut crosswise into 1½ lengths
• 1 tbsp. kosher salt
• 3 tbsp. chile powder
• 1½ tbsp. finely chopped Korean salted shrimp
• 1 tbsp. finely chopped carrot
• 1 tbsp. Korean anchovy sauce or Southeast Asian fish sauce
• 2 tsp. sesame seeds
• 2 tsp. sugar
• 30 chives cut into 1 pieces
• 4 cloves garlic, finely chopped and mashed into a paste
• 3 scallions, white and light green parts only, thinly sliced diagonally
• 1 tbsp. ginger, peeled, finely chopped, and mashed
• ¼ Asian pear, peeled and finely chopped
• 1 tbsp. pine nuts