Recipe - Korean Kim Chee - 3

3 lg Cucumbers
1 One half tablespoon Salt
1 Scallion (including top)
1 Clove garlic
One half teaspoon Red chili pepper
One half cup Water

PREPARATION: Cut off the ends of the cucumber, but do not peel. Cut each
cucumber in half lengthwise and remove the seeds. Cut into 11/2inch
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 2inch pieces.
Smash, peel, and mince garlic. Mince chili pepper. Combine cucumber,
scallion, garlic, chili pepper, and the other One half 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@prodigy.net on Jul 13, 1997