Thinking of making this cucumber recipe from maanchi, but worried about the fridge life. Is it like kimchi and pickles where it’ll last awhile? [https://www.youtube.com/watch?v=zau-F0L\_hrY](https://www.youtube.com/watch?v=zau-F0L_hrY)
There’s some salt in the soy sauce so it’s a little fermented…
https://preview.redd.it/475s97i5jgyb1.png?width=1047&format=png&auto=webp&s=d16bc7929b11dd4ce2cafb2783a2672a1b92e2eb
by Yui_Olive_3119
12 Comments
Not long, the texture will change fairly quickly. I’d make a small portion to eat fresh or in a day or two.
2Weeks?
A few days. Maybe a week tops.
The texture will go well before it’s unsafe to eat.
It turns soggy and watery very quickly. It’s more like a salad than a side dish for preservation purposes like kimchi.
It won’t spoil but it loses its crunch fairly quickly. About a week or two is usually the range where it still tastes/feels fresh.
It gets waterlogged after a day. Like another poster suggested, only 1-2 days. Eaten fresh.
You can always premix the sauce and just dress as much as you can eat that day. The sauce should keep for a while.
i put the sauce in an olive oil container and when i want to make it i just cut up cucumber (or red leaf lettuce) and pour it over it
People say not that long but i didn’t find it too bad even after 3 days
I’ve had it in the fridge for more than a week. I finished it before two weeks though. I don’t mind it getting soggy since after the first few days I just eat it with breakfast.
I made cucumber kimchi recently. Not maangchi. I don’t like how she makes her kimchi. It’ll last for at least a week.
The recipe is [here ](https://www.reddit.com/r/KoreanFood/s/yFaLNeClpe)
A year, daddy.