Cucumber kimchi
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Medium-sized cucumbers | |
| 1 | tablespoon | Salt |
| 2 | Green onions; finely chopped | |
| 1 | Clove garlic; minced | |
| ¾ | teaspoon | Chopped red chile peppers |
| 1 | teaspoon | Salt |
| ½ | cup | Water |
Directions
(From Pearl S. Buck's Oriental Cookbook) Wash the cucumbers, cut unpeeled into quarters lengthwise and remove the seeds. Cut each piece into 2-inch strips and place in a bowl. Add the salt, mix thoroughly and allow to stand for 20 minutes. In another bowl mix the onions, garlic and red chile peppers. Wash the salt from the cucumbers and drain. Combine with the onion mixture and salt and water. Mix well, put in a jar, cover and set aside for 2 days to a week. George Nelson <70431.3065@...> CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .