If you love fermented foods and want to try something different, you might enjoy these Cucumber Kimchi Pickles. They are crunchy, spicy, tangy and full of healthy probiotics that support your gut health. You can make them in less than half an hour and let them ferment for a few days before enjoying them as a side dish or a snack.
What you need for Cucumber Kimchi Pickles
To make these pickles, you will need:
- Cucumbers: Use thin-skinned cucumbers like English, Persian or Kirby. Cut them into quarters or halves and salt them for an hour to draw out excess water and make them crispier.
- Kimchi Paste: This is the flavor base of the pickles. You can use a food processor to blend garlic, ginger, shallot, chilies (fresh or dried), fish sauce or miso paste (for vegan), sugar or honey (optional) and Korean chili flakes (gochugaru) or paste (gochujang). You can adjust the spiciness and saltiness to your taste.
- Scallions: Chop some scallions and add them to the cucumbers and kimchi paste for extra freshness and crunch. You can also add other veggies like radish or carrot if you like.
How to make Cucumber Kimchi Pickles
The process is very simple and easy:
- Make the Kimchi Paste: Blend all the ingredients in a food processor until finely chopped but not too smooth.
- Toss: Drain the cucumbers, reserving the brine. Toss the cucumbers with the kimchi paste and scallions.
- Pack: Pack the cucumbers tightly in clean jars or a crock, leaving some space at the top. Cover with brine and water if needed to submerge them completely.
- Ferment: Let the jars sit in a cool place for 3-5 days, until you see bubbles forming when you tap them. This means they are fermenting and developing flavor. Then store them in the fridge.
How to serve Cucumber Kimchi Pickles
You can enjoy these pickles as soon as they are made if you like them fresh and crunchy, or wait until they are fermented for a more sour and complex taste. They will keep in the fridge for up to 2 months, but they will get softer over time.
You can serve these pickles as a side dish with any of these meals:
- Seoul Bowls
- Teriyaki Chicken
- Furikake Salmon Bowls
- Black Pepper Tofu
- Kimchi Fried Rice
- Szechuan Chicken and Brussel Sprouts
You can also add some chilled shrimp on top of the pickles for a light and refreshing lunch or appetizer.
I hope you enjoy making and eating these Cucumber Kimchi Pickles. They are a great way to use up your summer cucumbers and add some probiotics to your diet.
