Categories: Vegetables, Side dish, Ethnic 
      Yield: 1 servings 
  
      3 lg Cucumbers 
  1 1/2 tb Salt 
      1    Scallion (including top) 
      1    Clove garlic 
    1/2 ts Red chili pepper 
    1/2 c  Water 
  
  PREPARATION: Cut off the ends of the cucumber, but do not peel. Cut each 
  cucumber in half lengthwise and remove the seeds. Cut into 1-1/2-inch 
  pieces.  Mix 1 tablespoon of the salt thoroughly with the cucumber pieces 
  and allow to stand for 15 minutes.  Then was all the salt off. 
   
  Cut the scallion into thin strips lengthwise and then into 2-inch pieces. 
  Smash, peel, and mince garlic. Mince chili pepper. Combine cucumber, 
  scallion, garlic, chili pepper, and the other 1/2 tablespoon of the salt 
  and water, and mix thoroughly in a crock or pot. Cover tightly and allow to 
  stand for 2 days at room temperature. This Kim Chee will keep for 2 weeks 
  if refrigerated in a tightly covered jar. 
   
  SOURCE: Oreintal Cooking 
   
  Share by Cate Vanicek