MARK C. PSORAS/For the Daily News
Kate Rapine's Stuffed Cherry Peppers.
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Fresh-picked and ready to cook
ZUCCHINI-CUCUMBER KIMCHEE
2 1/2 pounds zucchini, sliced
2 1/2 pounds cucumbers, sliced
6 tablespoons salt
6 garlic cloves, chopped
2 tablespoons chopped ginger
5 red chilies, chopped
2 bunches scallions, chopped
2 tablespoons sugar
4 tablespoons fish sauce
2 tablespoons soy sauce
Place zucchini and cucumbers in a large bowl. Dissolve 6 tablespoons of salt into 5 cups of water and pour over vegetables. Leave in brine for 8 hours. Drain liquid and set aside.
Place veggies in jars. Take liquid (brining solution) and add garlic, ginger, scallions, sugar, fish sauce and soy. Pour this mixture over veggies and cover.
Leave at room temp for one day, then refrigerate. Makes 2 quarts.
Source: London Restaurant.
