Kim Chee - 3 Recipe

Step 1

Cut off the ends of the cucumber, but do not peel. Cut each cucumber in half lengthwise and remove the seeds. Cut into 1-1/2-inch pieces. Mix 1 tablespoon of the salt thoroughly with the cucumber pieces and allow to stand for 15 minutes. Then was all the salt off.

Step 2

Cut the scallion into thin strips lengthwise and then into 2-inch pieces. Smash, peel, and mince garlic. Mince chili pepper. Combine cucumber, scallion, garlic, chili pepper, and the other 1/2 tablespoon of the salt and water, and mix thoroughly in a crock or pot. Cover tightly and allow to stand for 2 days at room temperature. This Kim Chee will keep for 2 weeks if refrigerated in a tightly covered jar.

SOURCE: Oreintal Cooking

Share by Cate Vanicek

Things You'll Need

  • 3lg Cucumbers
  • 1 1/2tb Salt
  • 1 Scallion (including top)
  • 1 Clove garlic
  • 1/2ts Red chili pepper
  • 1/2c Water

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