Recipe - Cucumber Kim Chee

3 Cucumbers; unwaxed
1 tablespoon Salt
Cold water
One half cup Water
1/3 cup Carrot;grated
2 Scallions; cut or sliced up thin
1 Garlic clove; minced
1 teaspoon Salt
One half teaspoon Red pepper flakes
One half teaspoon Cayenne

Halve lengthwise, seed and cut cucumber into 1 inch pieces. In a bowl, toss
the cucumber with 1 Tbsp salt and let it stand for 15 minutes. Rinse the
cucumber under running cold water and in a bowl combine it with One half cup
water, grated carrot, 2 scallions cut or sliced up thin, 1 minced garlic clove, red
pepper flakes and cayenne. Let the mixture stand, uncovered at room
temperature stirring several times, for at least 3 days, transfer it to a
jar and chill it. The pickle keeps several days. MAKES: about 3 cups

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini