---------------------------------------------------------------- From: Robert Ames Newsgroups: rec.food.recipes Subject: Cucumber Kim-Chee Followup-To: rec.food.cooking Date: 29 Sep 1998 05:24:19 -0600 Organization: ultranet.com Reply-To: Robert Ames NNTP-Posting-Host: boofura.swcp.com From: foxbryant@mail.cybergeek.net (Robert Bryant) I am looking for a real good cucumber kimchi recipe. If anybody out there has one, or knows where I can find it... PLEASE tell me... This was posted in alt.food.asian by qwaas@chollian.net from Korea. Cucumber kim-chee 3 Cucumbers. 1 chopped onion. 1 sliced or chopped carrot. 2 tablespoons of minced garlic. 1 tablespoon of minced ginger. 4 tablespoons of hot chili powder. 3 to 4 tablespoons of salt. 2 tablespoons of sugar. Cut one end off each of the cucumbers, then slice lengthwise almost to the other end. Turn 90 degrees and slice again, forming a cross section. Add salt and mix well In 1 to 2 hours, the cucumbers will have wilted. Now mix chopped onion, carrot, garlic, hot chili powder, sugar, and a little salt. Press the mixture into the center of each cucumber. Put them in a jar. Let sit at room temperature for 1 to 2 days, then refrigerate. All kinds of kim chee taste flat when they begin to ferment, so make it salty. Notes: He is talking about Korean cucumbers, which have the appearance of pickling cukes but are about twice as long, so use six pickling cukes as a substitute. Korean hot chili powder is like the crushed red pepper you find in western stores but without the seeds. You may locate it in an oriental food market or use what you can find. Bob -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.