Korean kim chee - 3

1 Servings

Ingredients

Quantity Ingredient
3 larges Cucumbers
1½ tablespoon Salt
1 Scallion (including top)
1 Clove garlic
½ teaspoon Red chili pepper
½ cup Water

Directions

PREPARATION: Cut off the ends of the cucumber, but do not peel. Cut each cucumber in half lengthwise and remove the seeds. Cut into 1-½-inch pieces. Mix 1 tablespoon of the salt thoroughly with the cucumber pieces and allow to stand for 15 minutes. Then was all the salt off.

Cut the scallion into thin strips lengthwise and then into 2-inch pieces.

Smash, peel, and mince garlic. Mince chili pepper. Combine cucumber, scallion, garlic, chili pepper, and the other ½ tablespoon of the salt and water, and mix thoroughly in a crock or pot. Cover tightly and allow to stand for 2 days at room temperature. This Kim Chee will keep for 2 weeks if refrigerated in a tightly covered jar.

SOURCE: Oriental Cooking Share by Cate Vanicek Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nancy Berry <nlberry@...> on Jul 13, 1997

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