Cucumber Kimchi Recipe

Cucumber kimchi is a great example of the ying and the yang in Korean cuisine.  The coolness of the cucumbers is balanced with the spiciness of the chile powder.  The oldest references to kimchi date back about 3000 years, originally made with cabbage and beef stock.  Chile powder was added to kimchi after 1500, when the ingredient was introduced after the discovery of the New World. — Maite Gomez-Réjon.Adapted from the ArtBites tour of the UCLA Fowler Museum: Korean Food and Symbols.*Note: Pictured is one of the works of art that inspired this recipe.