Cucumber Kim Chee

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.