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Korean Cucumber Pickle (o-i Keem Chee)

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CATEGORY CUISINE TAG YIELD
Korean 1 Servings

INGREDIENTS

6 Cucumbers
2 T Salt
2 Scallions
1 Clove garlic, minced
1/8 t Dried ground chili peppers
1/8 t Powderedginger
1/2 t Chopped candied ginger
optional
2/3 c Water

INSTRUCTIONS

B's Cucumber Recipes: Korean cucumber pickle (O-I KeemChee)  Scrub the
cucumbers thoroughly. Cut in half lengthwise, thencut into  pieces 1/2
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 EAT-L Digest 25 October 96  Date:  
Sat, 26 Oct 1996 13:50:57 -0700  From:    Matt Mullins
<strings@NETCOM.COM>

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