Cucumber Kimchi (Oi Sobagi Kimchi)

Title:
Cucumber Kimchi (Oi Sobagi Kimchi)

Yield:
20 Servings

Categories:
Oriental




Ingredients:





    10    Kirby cucumbers


     5    Green onions; finely chopped


     1    Head garlic; finely chopped


     2 tb Fresh ginger root; finely ch


     2 tb Salt


     2 ts Sugar


     1 ts 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


 
on Jul 13, 1997