If you love kimchi (a Korean side dish made with fermented vegetables) but scared of the long process, you need to try this easy recipe. The traditional kimchi is made with napa cabbage and Korean radish, but we used cucumbers for this one with heaping servings of chili powder.
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You only need to let it sit for 24 hours before storing this in the refrigerator (this stage of fermentation is what gives it that tangy flavor and preserves the vegetables). What you get is a spicy condiment (not at all pungent like most kimchi is) that you may eat with meat and most dishes. This recipe calls for a lot of chili powder but you can easily tweak and use 1/4 cup of your favorite chili powder instead.
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