My dad spent the majority of his Saturday making this kimchi. Both he and I prefer fresh kimchi as opposed to fermented varieties, which taste a bit more sour. I could seriously eat this all day long and not really feel guilty about it. The cucumbers were crunchy (and from our own garden!), the spice level was just right and there was a bit of sweetness as well. Good thing he made a couple gallons of this stuff.
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