RECIPES OF KOREA

Ingredients

6

3 tbsp

6

3 cloves

1 inch piece

1 small

4 tbsp

1 tbsp

Cucumbers (about 8 inches long)

Salt

Spring onions (chopped)

Garlic (peeled, crushed, and finely chopped)

Fresh ginger (peeled, crushed, and finely chopped)

Korean radish (cut into fine matchsticks)

Red pepper powder

Sugar

1. Cut the cucumbers either in half (if small), or in thirds (if large)

2. Stand each segment on its end, and cut a cross down each one almost to the base (but do not separate)

3. Sprinkle the cucumbers with the salt, and rub well in

4. Cover and set aside for about 2 hours (the time this takes depends on factors such as humidity, moisture level in the cucumbers, and other such factors. They should be wilted, but still have a "snap" when bent)

5. When sufficiently salted, wipe off the excess salt, then pour boiling water over the cucumbers and rinse well and refresh immediately in cold water

6. Mix together the spring onions, garlic, ginger, radish, red pepper powder, and sugar

7. Wipe dry the cucumbers and stuff the mixture into the slits in each

8. Pack the stuffed cucumbers into sterile jars and and cover tightly

9. Allow to stand in a cool, dark place for at least a day, then transfer to a refrigerator

10. Serve well chilled

These pickled cucumbers will last for at least a few days, but they are at their best before they go soft or mushy