Recipe#24859

Title: KOREAN: KIM CHEE - 3

SOURCE: Oreintal Cooking
  
  Share by Cate Vanicek

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
  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.