View source for O-i Keem Chee


[[Image:O-i-Keem-Chee.jpg|right|thumb|]]
== Description ==
Korean Cucumber Pickle
* Yield: 4 servings

== Ingredients ==
* 6 [[cucumber]]s
* 2 tbsp [[salt]]
* 2 [[green onions|scallions]]
* 1 clove [[garlic]], minced
* ⅛ tsp dried ground [[chili peppers]]
* ⅛ tsp powdered [[ginger]]
* ½ tsp chopped candied [[ginger]] (optional)
* ⅔ cup [[water]]

== Procedures ==
# Scrub the [[cucumber]]s thoroughly.
# Cut in half lengthwise, then cut into pieces ½ inch thick.
# Sprinkle with 1 tbsp of the [[salt]] and set aside for 10 minutes.
# Wash and drain the [[cucumber]]s.
# 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.

[[Category:Crystallized ginger Recipes]]
[[Category:Kimchi Recipes]]
[[Category:Cucumber Recipes]]
[[Category:North Korean cuisine]]
[[Category:Vegetarian Recipes]]