Cucumber Kimchee

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   Cucumber Kimchee

I got this from a friend whose grandmother is Korean. She said that it isn't so much a recipe as a method, and I could have wept tears of pride.  

 We use the medium sized cucumbers and start by cutting an X almost all the way to the bottom.  Sprinkle the inside with salt, I used Kosher salt.  Set them in aside.  Grate carrot, chop yellow onion and add to carrots.  Sprinkle with salt, garlic powder, red pepper (see below), apple cider vinegar, and a little bit of sugar.  Mix and taste, add more of whatever you feel you need more of. :-)  I like quite a bit of garlic and red pepper. 

Stuff the cucumbers with the carrot mixture and if you have extra pour it on top.  There will be some juice in the carrot mixture and cucumbers.  Pour it on top of the finished product.  We usually pour a little water into the bowl of the carrot mixture to get all the spices and pour it on top also.  Pack it all into a jar or container.  You can eat it right away or let it sit a couple days in the refrigerator. 

Here is the Korean red pepper: http://a.co/aZ3jf3V 