Spicy Pickled Cucumbers (Cucumber Kimchi), is one of my favorite “banchan”, or side dishes. Crunchy, fresh, and spicy, this dish is ready to eat as soon as you are done making it. You can let it ferment for a few days in the fridge if you wish for more of a “kimchi” taste. This recipe calls for Kirby, or pickling, cucumbers. Try to choose firm, uniform, straight cucumbers. Avoid the largest cucumbers in the batch, as those tend to have the most seeds and are not as crisp. Qui
Follow us and never miss any of our easy Korean recipes!
Who am I? YouTube/internet self-taught Korean cook, full-time working mommy of two, ahjumma and proud of it - I'm a Kim that makes bap!