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.
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.
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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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