Korean Cucumber Pickle (O-I Keem Chee)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 tb salt
- 6 cucumbers
- 1/8 ts powdered ginger
- 1/8 ts dried ground chili peppers
- 2 scallions
- 1/2 ts candied ginger chopped
- 1 garlic minced
- 2/3 c water
- Carbohydrate 94.2074915585831 g
- Cholesterol 0 mg
- Fat 3.24893958333002 g
- Fiber 19.4843176773426 g
- Protein 16.4565580208172 g
- Saturated Fat 1.03805239583286 g
- Serving Size 1 1 Serving (1957g)
- Sodium 62.0456729120274 mg
- Sugar 74.7231738812405 g
- Trans Fat 0.727289010415152 g
- Calories 385 calories
Bs Cucumber Recipes: Korean cucumber pickle (O-I KeemChee) Scrub the cucumbers thoroughly. Cut in half lengthwise, thencut into pieces 1/2 inch thick. Sprinkle with1 Tb ofthe salt and set aside for 10 mins.Wash and drain the cucumbers. Chop the scallioncoarsely. Add the garlic, chili peppers, ginger, and remainingsalt. Combine these ingredients with the cucumbersand place in a bowl. Add the water and stir. Cover and place in awarm spot. Marinate forat least 48 hours, although if the weather is cool it will sometimes take several days longer to become pickled. Inorder to prevent the pickle odor from spreading, either place in asecluded spot or cover well with several layers of cloth. Chill and serve cold as a relish. From: phill@mack.rt66.com Posted to EAT-L Digest 25 October 96 Date: Sat, 26 Oct 1996 13:50:57 -0700 From: Matt Mullins <strings@NETCOM.COM>
