Recipe - Korean Cucumber Pickle (O-I Keem Chee)

6 Cucumbers
2 tablespoon Salt
2 Scallions
1 Clove garlic, minced
1/8 teaspoon Dried ground chili peppers
1/8 teaspoon Powderedginger
One half teaspoon Chopped candied ginger
(optional)
2/3 cup Water

B's Cucumber Recipes: Korean cucumber pickle (OI KeemChee)

Scrub the cucumbers thoroughly. Cut in half lengthwise, thencut into
pieces One half inch thick. Sprinkle with1 Tb ofthe salt and set aside for 10
mins.Wash and drain the cucumbers. Chop the scallioncoarsely. Add the
garlic, chili peppers, ginger, and remainingsalt. Combine these ingredients
with the cucumbersand place in a bowl. Add the water and stir.

Cover and place in awarm spot. Marinate forat least 48 hours, although if
the weather is cool it will sometimes take several days longer to become
pickled. Inorder to prevent the pickle odor from spreading, either place in
asecluded spot or cover well with several layers of cloth. Chill and serve
cold as a relish.

From: phill@mack.rt66.com

Posted to EATL Digest 25 October 96

Date: Sat, 26 Oct 1996 13:50:57 0700

From: Matt Mullins strings@NETCOM.COM