Try this Korean Cucumber Pickle (O-I Keem Chee) recipe, or contribute your own.
Suggest a better descriptionBs Cucumber Recipes: Korean cucumber pickle (O-I KeemChee) Scrub the cucumbers thoroughly. Cut in half lengthwise, thencut into pieces 1/2 inch thick. Sprinkle with1 Tb ofthe salt and set aside for 10 mins.Wash and drain the cucumbers. Chop the scallioncoarsely. Add the garlic, chili peppers, ginger, and remainingsalt. Combine these ingredients with the cucumbersand place in a bowl. Add the water and stir. Cover and place in awarm spot. Marinate forat least 48 hours, although if the weather is cool it will sometimes take several days longer to become pickled. Inorder to prevent the pickle odor from spreading, either place in asecluded spot or cover well with several layers of cloth. Chill and serve cold as a relish. From: phill@mack.rt66.com Posted to EAT-L Digest 25 October 96 Date: Sat, 26 Oct 1996 13:50:57 -0700 From: Matt Mullins
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Serving Size: 1 Serving (1957g) | ||
Recipe Makes: 1 | ||
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Calories: 385 | ||
Calories from Fat: 29 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 62mg | 2 % | |
Potassium 3209.3mg | 84 % | |
Total Carbohydrate 94.2g | 28 % | |
Dietary Fiber 19.5g | 78 % | |
Sugars, other 74.7g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 385
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