Title: Kim chee #8
 Categories: Vegetables, Side dish, Ethnic
      Yield: 1 Servings
 
      3 lg Cucumbers
  1 1/2 tb Salt
      1    Scallion (including top)
      1    Clove garlic
    1/2 ts Red chili pepper
    1/2 c  Water
 
  PREPARATION: Cut off the ends of the cucumber, but do not peel. Cut
  each cucumber in half lengthwise and remove the seeds. Cut into
  1-1/2-inch pieces.  Mix 1 tablespoon of the salt thoroughly with the
  cucumber pieces and allow to stand for 15 minutes.  Then was all the
  salt off.
  
  Cut the scallion into thin strips lengthwise and then into 2-inch
  pieces. Smash, peel, and mince garlic. Mince chili pepper. Combine
  cucumber, scallion, garlic, chili pepper, and the other 1/2
  tablespoon of the salt and water, and mix thoroughly in a crock or
  pot. Cover tightly and allow to stand for 2 days at room temperature.
  This Kim Chee will keep for 2 weeks if refrigerated in a tightly
  covered jar.