“There is no love sincerer than the love of food.” -George Bernard Shaw

 

 

 

 

 

 

 

 

 

 

 

 

One of the Yakima Herald-Republic’s staffers, Ad Services manager George May, makes amazing Korean food.  Today he brought in kimchi, which is spicy, delicious and amazingly versatile.  Here’s his recipe:

Ingredients
4 Asian cucumbers
1 carrot, cut into matchsticks
1-2 cloves garlic, crushed and minced
1 tsp ginger, crushed and minced
1/4 – 1/3 cup Korean cayenne
1/2 – 1 bunch Asian chives  cut into 1” lengths (small green onions are ok if no chives available)
1/4 – 1/3 cup salt (use sea salt if you have it) 

Cut ends off cucumbers, cut in half then slice lengthwise into quarters almost all the way to within about 1/2” of the end. You should have a piece about 3-4 inches long. Place in a shallow dish, pour the salt on top and add cold water until it just covers the cucumbers. Place a dish on top to keep them underwater. This should soak for about 3 hours. Save some of this salt water for later. You can also just slice the cucumbers if you want.

When done, rinse and dry with paper towels. I double up the towel and stick it in the cucumber and squeeze to get as much water out as I can.

Mix the cayenne with enough water to make a paste. Add the rest of the ingredients and add a little salt to taste. Pack the inside of the cucumbers with the cayenne paste. When you are done, pour some of the salt water into what’s left of the paste and pour that mixture into the cucumbers. Put the cucumber mix into the fridge and it will be ready in two days.