Threw a few ghost chiles in there.
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OMG, cucumber kimchi is my favorite. I use the leftover juice to marinate ribs before a barbecue.
Is it hard to make?
Marinating ribs in the juice is genius! We sometimes braise stuff in it, but never thought to use it as a marinade.
No, not hard to make at all, especially the cucumber variety. I use Maangchi’s recipe, but I prefer the cukes cut up into chunks or sliced (the way my mom used to make it).
Post a link please!
Here you go:
I thought I had gotten in over my head when I decided that I wanted to make kimchi. That is, until I came across Maangchi’s YouTube channel. My third batch was the best kimchi I’ve ever had!
The leftover juice is amazing. The funk is where it’s at!
