4 English cucumbers
1 small green cabbage (or 1/2 large)
1 medium white onion, diced small
4 green onions, chopped small
1/2 cup matchstick carrots (or diced Asian pear)
1 tbsp. minced ginger (or ginger paste)
6 garlic cloves, sliced thin (or 2 tbsp. crushed garlic)
1 tbsp. fish sauce (I caution against using more... it's powerful and salty)
1 tbsp. Gochujang hot pepper paste (or more if you like it hot - found in every Asian market)
1 tbsp. honey
1 cup rice vinegar
1 tsp. black pepper
1/2 cup (or more) chopped cilantro
2 cups water

Prepare the cucumbers by removing half of the peel. Cut into quarters and slice 1/4-inch thick. Put into a bowl and liberally sprinkle with sea salt to draw out moisture for 30 minutes or more, then dump on paper towels and pat dry.

Quarter and cut the cabbage into 1/8-inch thin strips. Make sure you only use the leafs of the cabbage and not the core.

In a large bowl, mix well the ginger, garlic, fish sauce, Gochujang paste, honey, rice vinegar, pepper, cilantro and water. Once mixed pour over the other prepared ingredients, stir well and refrigerate for at least 12 hours before eating.

This should last up to 1 week in the refrigerator. Make sure you stir often.

Submitted by: Joel C.