Korean cucumber pickle (O-I Keem Chee)


Scrub the cucumbers thoroughly. Cut in half lengthwise, then cut into pieces 1/2 inch thick. Sprinkle with 1 Tb of the salt and set aside for 10 mins. Wash and drain the cucumbers. Chop the scallion coarsely. Add the garlic, chili peppers, ginger, and remaining salt. Combine these ingredients with the cucumbers and place in a bowl. Add the water and stir.

Cover and place in a warm spot. Marinate for at least 48 hours, although if the weather is cool it will sometimes take several days longer to become pickled. In order to prevent the pickle odor from spreading, either place in a secluded spot or cover well with several layers of cloth. Chill and serve cold as a relish.

From: phill@mack.rt66.com

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