Cucumber Kimchi Recipe Recipe
How to make fermented Cucumber Kimchi Pickles in 3-5 days with 20 minutes of hands-on time! Easy to make and full of healthy, immune-supporting probiotics.
How to Make the Best Cucumber Kimchi Recipe
Fermented cucumber kimchi is a delicious way to enjoy the probiotic benefits of traditional Korean fermentation with the refreshing crunch of cucumbers. Unlike classic napa cabbage kimchi, this version is more like a fermented pickle with bold, spicy flavors from gochugaru, garlic, and ginger.
The process is simple and requires just 20 minutes of hands-on time. After salting the cucumbers to draw out excess moisture, you’ll blend up a quick kimchi paste and let the magic of fermentation do the rest. In just 3-5 days, you’ll have tangy, probiotic-rich pickles that are perfect as a side dish or snack.
These cucumber kimchi pickles are wonderfully versatile—enjoy them alongside Korean BBQ, add them to rice bowls, or simply snack on them straight from the jar. The longer you ferment, the tangier they become, so adjust the timing to suit your taste preferences.
Cucumber Kimchi Recipe
How to make fermented Cucumber Kimchi Pickles in 3-5 days with 20 minutes of hands-on time! Easy to make and full of healthy, immune-supporting probiotics.
Ingredients
Cucumbers
Kimchi Paste
Instructions
Prepare the Cucumbers
- Slice 2 pounds of cucumbers (Pickling cucumbers, Turkish or English) into 1/2 inch thick rounds and place in a large bowl. Toss with the sea salt.
- Cover with water, and place a bowl over top (or weight) and let sit 4-6 hours, submerged on the counter. This will help the cucumbers release their water.
Make the Kimchi Paste
- Place all kimchi paste ingredients in a food processor and pulse until uniformly chopped (but not too smooth).
Combine and Ferment
- Drain the cucumbers, saving the brine. Toss the cucumbers with the Kimchi Paste. Add scallions or any other optional additions.
- Pack in 2 large clean jars or a crock with at least an inch of headroom. Pour the saved brine over the top, submerging the cucumbers.
- Weigh down the cucumbers, using a fermentation weight, or a small ziplock bag filled with a little water, or even a cabbage leaf.
- Place a lid loosely over top, and put jars on top of a sheet pan, or in a big bowl to catch any escaping juices. Place in a cool place (65-70F) for 3-5 days, or until you see some bubbling when you tap the side of the jar.
- Once fermented to your liking, place them in the fridge. Fermentation will continue in the fridge but at a much slower rate. Feel free to continue fermenting up to 2 weeks before refrigerating for tangier and softer pickles.
Notes
- For a more crisp and crunchy pickle, opt for a light, short fermentation of 3-5 days before refrigerating.
- You can adjust the amount of dried chiles from 1-4 tablespoons depending on your heat preference.
- The ratio of salt to water is important for proper fermentation—stick to 3 tablespoons salt per 9 cups water.
