Here is a good kimchi for summer. It finishes quicker than the cabbage or radish ones and is very tart and refreshing on a summer's day. It is also "training wheels" for introducing kimchi to people who have never had it. The aroma is a little less exotic than with the cabbage or radish type. * Exported from MasterCook * CUCUMBER KIMCHEE Recipe By : From Pearl S. Buck's Oriental Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Condiments Side Dish Vegetables Kim Chees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 medium cucumber 1 tablespoon salt 2 green onion -- finely chopped 1 clove garlic -- minced 3/4 teaspoon red chiles -- chopped 1 teaspoon salt 1/2 cup water Wash the cucumbers, cut unpeeled into quarters lengthwise and remove the seeds. Cut each piece into 2-inch strips and place in a bowl. Add the salt, mix thoroughly and allow to stand for 20 minutes. In another bowl mix the onions, garlic and red chile peppers. Wash the salt from the cucumbers and drain. Combine with the onion mixture and salt and water. Mix well, put in a jar, cover and set aside for 2 days to a week. - - - - - - - - - - - - - - - - - - NOTES : 1/12/1995 George Nelson