Cucumber kimchi (oi sobagi kimchi)
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Kirby cucumbers | |
| 5 | Green onions; finely chopped | |
| 1 | Head garlic; finely chopped | |
| 2 | tablespoons | Fresh ginger root; finely ch |
| 2 | tablespoons | Salt |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Cayenne pepper |
Directions
Cut cucumbquarters, the long way. Rub with salt (extra to the 2 tbsp above) and let stand for an hour. 2. Mix the onion, garlic, ginger, red pepper, salt and sugar. 3. Rinse the cucumbers lightly. Pack them into a jar and cover with the mixture from #2. Add water to fill the jar. 4. Let sit in refrigerator for ATLEAST 3 days. The longer they sit, the better- I've had mine for 2-3 weeks and they get more flavorful with time. SOURCE: Prodigy Food Bulletin Board
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nancy Berry <nlberry@...> on Jul 13, 1997