Friday, July 18, 2008

Fresh Kimchi

4-5 cucumbers, peeled, seeded & sliced (quarter the slices)
1 1/2 cups shredded carrots
2 tbsp Kosher salt
2 cloves minced garlic
3 green onions, sliced
Korean pepper spice (to taste)
Place cucumbers and carrots in a bowl. Sprinkle salt over vegetables and let sit with the salt on them for a good 2 hours.
Once your cucumbers and carrots have been sitting for awhile, take them out of the bowl and into a strainer. Squish as much juice from the cucumbers and carrots as possible. Pour any juice from the bowl out. Return the cucumbers and carrots to bowl.
Add garlic. Mash the garlic well into the cucumber/carrot mixture. Add green onions and Korean spice (use anywhere from 1/2 tsp to 1 tbsp depending on your spicy tolerance)
Can be refrigerated for up to a week.