Ingredients

1/2 pound Japanese or Kirby cucumbers

1 1/4 teaspoons fine sea salt

1/2 Fuji or Granny Smith apple

2 cups water

1/3 cup rice vinegar (not seasoned) or cider vinegar

1 tablespoon very thin matchsticks of peeled ginger

1/4 cup sugar

Pinch of Korean hot red-pepper threads (optional)

Description

Korean Tables—both In Restaurants And At Home—are Always Set With A Series Of Banchan, Or Little Dishes That Can Be Eaten Alone, With Rice, Or As...

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