O-i Keem Chee

Description
Korean Cucumber Pickle
 * Yield: 4 servings

Ingredients

 * 6 cucumbers
 * 2 tbsp salt
 * 2 scallions
 * 1 clove garlic, minced
 * ⅛ tsp dried ground chili peppers
 * ⅛ tsp powdered ginger
 * ½ tsp chopped candied ginger (optional)
 * ⅔ cup water

Directions

 * 1) Scrub the cucumbers thoroughly.
 * 2) Cut in half lengthwise, then cut into pieces ½ inch thick.
 * 3) Sprinkle with 1 tbsp of the salt and set aside for 10 minutes.
 * 4) Wash and drain the cucumbers.
 * 5) Chop the scallion coarsely.
 * 6) Add the garlic, chili peppers, ginger, and remaining salt.
 * 7) Combine these ingredients with the cucumbers and place in a bowl.
 * 8) Add the water and stir.
 * 9) Cover and place in a warm spot.
 * 10) Marinate for at least 48 hours, although if the weather is cool it will sometimes take several days longer to become pickled.
 * 11) In order to prevent the pickle odor from spreading, either place in a secluded spot or cover well with several layers of cloth.
 * 12) Chill and serve cold as a relish.