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.
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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
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