Name: Cucumber-Apple Pickle
Prep time: 5 min
Total time: 35 min
Ingredients: 1/2 pound Japanese or Kirby cucumbers; 1 1/4 teaspoons fine sea salt (I used kosher); 1/2 Fuji or Granny Smith apple (or whatever you like); 2 cups water; 1/3 cup unseasoned rice vinegar or cider vinegar; 1 tablespoon very thin matchsticks of peeled ginger; 1/4 cup sugar; Pinch of Korean hot red-pepper threads (optional — I used crushed red pepper flakes)

Ingredients

2 cups water
1 cup sushi rice (or other short-grain rice)
1 teaspoon salt

2 tablespoons
1 1/2 cups Napa cabbage kimchi, coarsely chopped
2 tablespoons unseasoned rice vinegar

Instructions

Bring 2 cups water to boil in small saucepan. Add rice and 1 teaspoon salt. Return to boil; reduce heat to low, cover, and cook until water is absorbed, about 18 minutes.
Heat 2 tablespoons oil in large skillet over medium heat. Add kimchi and vinegar. Stir until heated. Fold in rice. Season with salt and pepper. Keep warm.

Prep Time: 5 minutes
Cook Time: 30 minutes