Kim Chee #8 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 large: Cucumbers,
1 1/2 tbsp: Salt,
1: Scallion, including top
1 Clove: garlic,
1/2 tsp: Red chili pepper,
1/2 cup: Water,
Directions:
PREPARATION: 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.
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
Source from luhu.jp
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.
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
Source from luhu.jp