The kirbys looked fantastic at the produce market so I decided it's time to open up the kimchilab this weekend and start making some batches. On the left is an extra spicy (pescatarian friendly) kimchi style cucumber. On the right is a (vegan) misozuke style cucumber. This is only my second batch of this kind, so I'm still working on the flavor profile. I have to say the miso adds such an earthy complexity to the pickle- something I have never had before. I really like it!
