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Kim Chee 25

This Kim Chee 25 recipe uses Rice Wine Vinegar, Sugar, Carrots, and Thai Fish Sauce. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 6 cup
• 2 cup
• 1 cup
• 1/2 cup

Method (preview)

1. 1

   Place the cucumbers in a colander set in the sink.

2. 2

   Sprinkle the cut side of the cucumbers generously with the salt.

3. 3

   Rinse the cucumbers, dry them well, and slice them into 1/4-inch-thick half moons.

4. 4

   Set aside.

5. 5

   In a large, non-reactive saucepan, combine the vinegar and sugar and bring to a boil over medium heat.

6. 6

   Add the garlic, ginger, and onions, bring to a simmer, and remove immediately from the heat.

7. 7

   In a large, non-reactive bowl, combine the cucumbers and carrots.

8. 8

   Pour the vinegar mixture over them, add the chile flakes and fish sauce, and toss well.

9. 9

   Correct the seasoning with salt.

10. 10

    Let the mixture cool to room temperature and cover with plastic wrap.

11. 11

    With a paring knife, punch a few holes in the plastic wrap and place the bowl in a cool, dark place.

12. 12

    Let the mixture pickle for 24 hours.

13. 13

    Transfer the kimchee to a tall glass jar or jars and seal tightly.

14. 14

    Use or refrigerate.