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Kimchee Cucumber Pickles

Use organic ingredients whenever possible.

Servings 2 cups


  • 1 pound Persian mini cucumbers sliced into 1/2 inch thick coins
  • 1 Tablespoon Sea salt
  • 2 Tablespoons Korean chile powder
  • 1 Tablespoon Fish sauce
  • 1 Tablespoon Liquid Aminos or soy sauce
  • 1 Tablespoon Sesame seeds
  • 1/2 each Carrot grated (3/4 cup grated carrot)
  • 1 each Scallion sliced thin
  • 1 clove Garlic minced
  • 1 inch piece Ginger peeled & minced
  • 1 each Grape leaf
  • Cheesecloth
  • 1 quart mason jar


  1. Toss the cucumber slices and salt in a bowl. Let sit at room temperature for 20 minutes.
  2. Add the rest of the ingredients to the bowl. With clean hands or wearing latex gloves toss the mixture thoroughly with your hands to combine, lightly squeezing the cucumbers to release some of their juice.
  3. Pack the mixture firmly into a glass jar, pressing down so that the juices start to cover the cucumbers.
  4. Cover the jar with cheesecloth and secure with a rubber band or string.
  5. Let sit at room temperature for 3 days, then transfer to the refrigerator. The picklesĀ are ready to eat at this point.

Recipe Notes

Need Korean Chile flakes? Try this
Need Liquid Aminos? Try this
Need Grape leaves? Try these