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Oi Sobagi: Easy Korean Cucumber Kimchi

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Gourmandize
Step 12 13/13

© Gourmandize / Silvia Santucci

Step 12

Serve immediately or place the cucumbers in a large airtight container and let ferment for 1 day at room temperature. Leftovers can be kept in the fridge for up to 1 week.

Enjoy!

 

Hungry for more? Try this easy and delicious recipe for galbi-jim (Korean braised short ribs).



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