Recipe - Cucumber Kimchi (Oi Sobagi Kimchi)

10 Kirby cucumbers
5 Green onions; finely chopped
1 Head garlic; finely chopped
2 tablespoon Fresh ginger root; finely ch
2 tablespoon Salt
2 teaspoon Sugar
1 teaspoon Cayenne pepper

Cut cucumbquarters, the long way. Rub with salt (extra to the 2 tbsp above)
and let stand for an hour. 2. Mix the onion, garlic, ginger, red pepper,
salt and sugar. 3. Rinse the cucumbers lightly. Pack them into a jar and
cover with the mixture from #2. Add water to fill the jar. 4. Let sit in
refrigerator for ATLEAST 3 days. The longer they sit, the better I've had
mine for 23 weeks and they get more flavorful with time. SOURCE: Prodigy
Food Bulletin Board

Posted to TNT Prodigy's Recipe Exchange Newsletter by Nancy Berry
nlberry@prodigy.net on Jul 13, 1997