[gardeners] Korean Cucumber Kimchi
penny x stamm (gardeners@globalgarden.com)
Sun, 26 Jul 1998 11:44:53 -0400
For Allen:
Oi Kimchi
Ingredients:
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
Method:
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
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