No need to ferment these cucumbers before you can eat them! This is a 15 minute Cucumber Kimchi Recipe that’s fizzy and pungent just like the real thing!
Keep the leftovers in an airtight storage container and refrigerate it. It will keep for up to 2-3 days with English cucumber and up to a week with kirby cucumber.
You can make this kimchi right before serving it or a few hours earlier if you prefer the veggies to be softer and more pickled.
Keywords: recipe, Asian, pickles, topping, appetizer, snack