Oi Seobaggi (Cucumber Kimchi) Revised

This is a revised take on the Korean cucumber kimchi (Oi Seobaggi).

INGREDIENTS

• 4 persian cucumbers cut into slices at an angle
  
• 1/2 yellow onion sliced into rings and breaking the rings.
  
• 3 tablespoon rice wine vinegar plus 1 1/2 tablespoon
  
• 1 tablespoon sambal olek
  
• 1 tablespoon hoison sauce
• 1/2 tablespoon sugar
• 1/8 teaspoon sesame oil
  
• 1 tablespoon Kosher salt
• 1/2 teaspoon black toasted sesame seeds (optional)
  

DIRECTIONS:

1. Mix cucumbers and salt in a collander and set aside to draw out moisture. At least 15 minutes.
   
2. In a bowl, mix 3 tablespoon vinegar with onion and set aside for at least 20 minutes.
3. Rinse cucumbers and thoroughly dry.
4. Drain onions and squeeze excess vinegar from onions.
5. In another bowl mix together onions, cucumbers, sugar, hoisin, sambal, sesame oil, and remaining vinegar.
   
6. Refrigerate until thoroughly cold.
7. Serve cold garnished with sesame seeds.