Cucumber Kim Chee

3 Cucumbers; unwaxed

1 T -Salt

-Cold water 1/2 c -Water

1/3 c Carrot;grated

2 Scallions; sliced thin

1 Garlic clove; minced

1 ts -Salt

1/2 ts Red pepper flakes

1/2 ts Cayenne

Halve lengthwise, seed and cut cucumber into 1 inch pieces. In a bowl, toss the cucumber with 1 Tbsp salt and let it stand for 15 minutes. Rinse the cucumber under running cold water and in a bowl combine it with 1/2 cup water, grated carrot, 2 scallions sliced thin, 1 minced garlic clove, red pepper flakes and cayenne. Let the mixture stand, uncovered at room temperature stirring several times, for at least 3 days, transfer it to a jar and chill it. The pickle keeps several days. MAKES: about 3 cups