Cucumber kimchi (oi sobagi kimchi)

Yield: 20 Servings

Measure Ingredient
10 \N Kirby cucumbers
5 \N Green onions; finely chopped
1 \N Head garlic; finely chopped
2 tablespoons Fresh ginger root; finely ch
2 tablespoons Salt
2 teaspoons Sugar
1 teaspoon Cayenne pepper

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

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