Kimchi Refrigerated Cukes

  • Author: Midwest and Grassfed
  • Yield: 2 jars full of yumminess 1x


Spicy, crunchy and everything a cucumber could be. Isn’t it cool the things you can make? Who wants a boring pickle when your taste buds could be craving these spicy Korean kimchi refrigerated cukes.



  • 1.5 lbs. kirby cucumbers
  • 3 teaspoons sea salt
  • 2 tablespoons sea salt (for releasing liquid)
  • 2 tablespoons Korean chili powder
  • 2 tablespoons ginger, minced
  • 6 garlic cloves, minced
  • 2 tablespoons good quality fish sauce or soy sauce
  • 3 scallions, cut into 1‘ lengths
  • 1 cup distilled water (not tap, unless it’s been boiled and cooled)

My addition is a splash of rice vinegar before serving. Probably could incorporate that into the process but, I would need further testing.


I want to keep these as close to how it was prepared for us at Sushi Roku. Even though I know, it is not the same recipe but has all the same goodness. Instead of spears, I choose to cut these into moons. I think you are good either way. Go with the flow. Just wash those cukes good.

Place cut cukes into a colander. Sprinkle two tablespoons of sea salt on cukes and toss. Let cukes sit for 30 minutes. Place a plate to catch any of the liquid released. Afterward, rinse cukes thoroughly.

Add the cukes in a large bowl and toss with salt, chili powder, ginger, garlic scallions, and fish sauce. Put into glass mason jars and add water seal with a tight-fitting lid.


Now the waiting game, let this sit on the counter in a cool dark place for 24 hours. Halfway, flip the jar over. Make sure that seal is good and tight. Place in refrigerator for the rest of the time while consuming.

Serve after a few days. The longer they are in the refrigerator, the more flavorful they will become.

To serve, I would suggest a bowl for two to share. Because sharing is caring, and a good splash of rice vinegar for fun.

Consume in a week or two. I am sure that it will not be hard to do. Enjoy!


Gizmos and gadgets: Mainstays Chopper from Wal-mart made chopping the ginger and garlic a breeze. I could have used my food processor but I don’t really like doing dishes especially if I am only chopping a couple of tablespoons.

The crinkle cutter knife I have had forever. Not sure but I always like my cukes crinkle cut, call me a fancy wanna-be farm girl. That’s the tools, no sponsorship just love what I got!

Recipe inspired by