This cucumber kimchi recipe was so easy to make especially since I already had the Korean brand red chili flakes (handy in cooking in general). We had a bunch of cucumbers from Farm Fresh Delivery that were starting to go bad. I was thinking I wanted to make dill pickles out of them, but then kimchi popped into my head instead. The thing about kimchi versus dill pickles, for me at least, is kimchi almost always sounds good, but dill pickles I need to be in the mood for. I swear I should’ve been born Korean 
My mp3 player thinks I was!
So first step was googling since I was at work, I also checked one of my Korean cookbooks when I got home, but I ended up sticking with the one I found online for a reason i have since forgotten. I have made a cabbage kimchi before and this was a lot easier in my opinion.
What I did differently
- used non-Asian cucumbers
- Let them sit out with salt longer just because I didn’t get back around to them when they specified
- cut the green onion up thinly instead of big pieces like the recipe photos show
- I missed the part about letting the jar sit out 24 hours before refrigerating until I reread it as I made this post. oops! still yummy!
If you make some please share! I plan to make more tomorrow!
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