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Cucumber Kim Chee

Ingredients
 

3 cucumbers, unwaxed salt cold water w
1/3 cup carrot, grated
2 scallions, sliced thin
1 garlic clove, minced salt
1/2 tsp red pepper flakes
1/2 tsp cayenne




 
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Preparation
 
Halve lengthwise, seed and cut cucumber into 1 inch pieces. In a
bowl, toss the cucumber with 1 Tbsp salt and let it stand for 15
minutes. Rinse the cucumber under running cold water and in a bowl
combine it with 1/2 cup water, grated carrot, 2 scallions sliced
thin, 1 minced garlic clove, red pepper flakes and cayenne. Let the
mixture stand, uncovered at room temperature stirring several times,
for at least 3 days, transfer it to a jar and chill it. The pickle
keeps several days. MAKES: about 3 cups

 

 
Servings: 1

 

 

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