Servings: 6 to 8
Considering that traditional cabbage kimchi takes at least 3 days to make, this 1-day version is considered quick. The finished cucumbers are salty, tangy, slightly spicy, and utterly delicious.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The cucumbers can be left at room temperature to ferment for up to 2 days. Chill before serving. The kimchi will keep, refrigerated in an airtight container, for up to 1 month.
The kimchi will keep, refrigerated in an airtight container, for up to 1 month.
I liked this a lot. It is not very spicy but added nicely to the other dishes in the full Korean BBQ menu.
Delicious. Spicy, but very tasty. I did miss the zip from salt or vinegar, but the flavors with the cucumber are fantastic. You can read my full review at Taking On Magazines: http://bit.ly/16WPMRd
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?