[gardeners] Korean Cucumber Kimchi

penny x stamm (gardeners@globalgarden.com)
Sun, 26 Jul 1998 11:44:53 -0400

For Allen:

			Oi Kimchi


 2 lb. medium long cucumbers
 7 oz. giant white radish (daikon), shredded
 2 green onions, shredded
 2 tsp minced garlic
 1/2 TBL fresh ginger, minced
 1 tsp powdered red pepper
 3/4 cup juice of grated white radish **
 4-1/2 TBL salt
 1 TBL sugar


Sprinkle cucumbers with 3 TBL salt and rub. In a few minutes, wash 
and cut off both ends. Cut in half crosswise and make a deep gash into 
the cuke with a sharp knife, in two directions.

Shred giant white radish (daikon) and sprinkle with powdered red pepper. 
Mix green onion, garlic, fresh ginger, and 1 TBL salt well. Insert the 
mixture into the slashes and pack into a crock or tall glass bottle. 

Mix daikon juice (grated,  strained and pressed thru cheese cloth), 
2-1/2 cups water, 1/2 Tbl salt together and pour over cukes. If in a 
crock, place a weight on top to keep them under the brine; if in jars, 
cover with plastic wrap and then its own lid, packed to the brim.    

Let stand at 72*F for 2 days, then refrigerate. Will get hotter and
hotter as they age -- will also get a little bit softer. 

Never use cucumbers with waxed skins. If using small pickling
cukes, do not cut in half. 

Penny, New York

You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com
Or call Juno at (800) 654-JUNO [654-5866]