Cucumber kim chee
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Cucumbers; unwaxed Salt Cold water Water | |
| ⅓ | cup | Carrot;grated |
| 2 | Scallions; sliced thin | |
| 1 | Garlic clove; minced Salt | |
| ½ | teaspoon | Red pepper flakes |
| ½ | teaspoon | Cayenne |
Directions
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