Cucumber Kim Chee
Yield
3 cupsPrep
45 minCook
?Ready
3 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | Cucumbers, |
cucumbers
unwaxed |
*
|
| 1 | tablespoon |
salt
|
|
| ½ | cup |
water
|
|
| ⅓ | cup |
carrots
grated |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| ½ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | Cucumbers, |
cucumbers
unwaxed |
*
|
| 15 | ml |
salt
|
|
| 118 | ml |
water
|
|
| 79 | ml |
carrots
grated |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 2.5 | ml |
cayenne pepper
|
|
Directions
Halve lengthwise, seed and cut cucumber into 1 inch pieces.
In a bowl, toss the cucumber with 1 tablespoon salt and let it stand for 15 minutes.
Rinse the cucumber under running cold water and in a bowl combine it with ½ cup water, grated carrot, 2 scallions sliced thin, 1 minced garlic clove, red pepper flakes and cayenne.
Let the mixture stand, uncovered at room temperature stirring several times, for at least 3 days, transfer it to a jar and chill it.
The pickle keeps several days.
