| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Korean |
Vegetables, Side dish, Hot, Ethnic |
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Cucumbers |
| 1 1/2 |
tb |
Salt |
| 1 |
|
Scallion (including top) |
| 1 |
|
Clove garlic |
| 1/2 |
ts |
Red chili pepper |
| 1/2 |
c |
Water |
INSTRUCTIONS
PREPARATION: Cut off the ends of the cucumber, but do not peel. Cut each
cucumber in half lengthwise and remove the seeds. Cut into 1-1/2-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 1/2 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
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