Cucumber Kim Chee

Recipe Ingredients

3		Cucumbers - unwaxed
1 tablespoon	15ml	- salt - cold water
1/2 cup	118ml	- water
1/3 cup	36g / 1.3oz	Carrot - grated
2		Scallions - sliced thin
1		Garlic clove - minced
1 teaspoon	5ml	- salt
1/2 teaspoon	2.5ml	Red pepper flakes
1/2 teaspoon	2.5ml	Cayenne

Recipe Instructions

Halve lengthwise, seed and cut cucumber into 1 inch pieces. In a bowl, toss the cucumber with 1 Tbsp salt and let it stand for 15 minutes. Rinse the cucumber under running cold water and in a bowl combine it with 1/2 cup water, grated carrot, 2 scallions sliced thin, 1 minced garlic clove, red pepper flakes and cayenne. Let the mixture stand, uncovered at room temperature stirring several times, for at least 3 days, transfer it to a jar and chill it. The pickle keeps several days. MAKES: about 3 cups

Source:
Evelyn C. Leeper AT&T Information Systems, Holmdel NJ

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