Cucumber kim chee

Yield: 1 servings

Measure Ingredient
3 \N Cucumbers; unwaxed Salt Cold water Water
⅓ cup Carrot;grated
2 \N Scallions; sliced thin
1 \N Garlic clove; minced Salt
½ teaspoon Red pepper flakes
½ teaspoon Cayenne

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 ½ 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

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