I was at the National Restaurant Association Show in Chicago last week and I got to sample these amazing vegan eggs by Yo-Egg, which was exciting enough, but of course it got me thinking about bibimbop and how cool it would be to have that whole Korean experience again, but then I started obsessing about the pickles that are so delicious on bibimbop and I had to make some. You can put these on anything! They are crisp, quick and easy to make, so flavorful and great as snacks or to elevate basically anything, from salads to veggie dogs.
2 large English cucumbers, about five cups, sliced uniformly and thinly 2 teaspoons salt
In a medium bowl, toss the cucumber slices with the salt. Transfer to a colander and let the water drain from the cucumbers for an hour.
Place a clean tea towel or paper towels on a table, put the salted cucumbers over it and place another towel over the top of the cucumbers. Press the remaining water out of the cucumbers by hand. Put the cucumber slices in one large or two regular glass jars with lids. In a small bowl or a cup, stir together the marinade and distribute to the cucumbers. Put the lid on the glass jar and refrigerate overnight before eating. Occasionally turn the jar over to fully coat. This should stay fresh in an airtight jar for a week or so but they probably won’t last that long because they are the nom.