[CH] Kimchi - not just cabbage

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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.


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NOTES : 1/12/1995

George Nelson

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