Cucumber Kim Chee

Ingredients

3 cucumbers
5 ml salt water
120 ml water
65 gr carrot
2 slices scallions
1 garlic clove
3 gr salt
1 gr pepper flakes
1 gr cayenne

Instructions

Halve lengthwise, seed and cut cucumber into 3 cm pieces. In a bowl, toss the cucumber with 1 Tablespoon salt and let it stand for 15 minutes. Rinse the cucumber under running cold water and in a bowl combine it with half 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