*  Exported from  MasterCook  *
 
                        CUCUMBER KIMCHI “OI KIMCHI”
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Condiments                       Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Cucumbers -- seenote
    7       oz           Radish -- giant white
    2       ea           Green Onions -- shredded
    2       ts           Garlic -- minced
      1/2   tb           Ginger -- fresh, minced
    1       t            Kimchi chile or much more
                         -I use 2 tb.
      3/4   c            Radish Juice -- seenote
    4 1/2   tb           Salt -- or slightly less
    1       tb           Sugar
 
    Seenote: Cucumbers, do not use cucumbers with waxed skins. If using small
   pickling cucumbers, cut off the ends but do not cut in half in step #1.
    Seenote: Radish juice, Grate Radish and squeeze the pulp in a piece of
   cheesecloth to extract juice.
    1. Sprinkle cucumbers with 3 Tb Salt and rub. When softened, wash and cut
   off both ends. Cut in half crosswise and make a deep lengthwise slash with
   the point of a knife on each half. mikenote, cut almost through to the
   other side and fold cucumbers open to stuff them. With longer cucumbers you
   may cut them into thirds, that is, into three barrel shaped rounds before
   you slit each one.
    2. Shred giant white radish and sprinkle with powdered pepper. Combine
   green onion, garlic, ginger, and 1 Tb salt, mix well. Insert the mixture
   into slashes and pack in a jar or crock.
    3. Mix giant white radish juice, 2 1/2 cups water and 1/2 Tb salt together
   and pour over cucumbers heavy enough to immerse them in the brine and cover
   the crock with plastic wrap or its own lid. Let stand 2 days at 72F.
  
 
 
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