Fermented Cucumber Kimchi

Name: Fermented Cucumber Kimchi Recipe
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 3 lbs pickling cucumbers; 2 tbsp baking soda; water, for washing and porridge; 3 tbsp sweet rice flour; 1 cup gochugaru (Korean chili flakes); 1/4 cup fish sauce; 1 medium onion, sliced; 1 bunch scallions, chopped; 2 tbsp fermented shrimp (saeujeot); 1 Korean pear, peeled and chopped; 10 cloves garlic; 1 inch ginger, peeled; 1/2 medium onion, chopped; 1/4 cup coarse sea salt

Fermented cucumber kimchi is a spicy, crunchy fusion of traditional pickles and Korean kimchi, loaded with probiotics from fermentation and umami depth from fish sauce and fermented shrimp. This recipe delivers authentic flavor with a satisfying crunch.

🌍Korean 🏷️Kimchi 🏷️Pickles 🏷️Cucumber kimchi 🏷️Oi sobagi Fermented

🏷️

-0:00

dish_by_davidonTikTok

Total

35 min

Servings

1

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by dish_by_david

-0:00

dish_by_davidonTikTok

Ingredients

3 lbs pickling cucumbers
2 tbsp baking soda
water, for washing and porridge
3 tbsp sweet rice flour
1 cup gochugaru (Korean chili flakes)
1/4 cup fish sauce
1 medium onion, sliced
1 bunch scallions, chopped
2 tbsp fermented shrimp (saeujeot)
1 Korean pear, peeled and chopped
10 cloves garlic
1 inch ginger, peeled
1/2 medium onion, chopped
1/4 cup coarse sea salt

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Instructions

1
Start by cleaning the cucumbers in a large bowl with baking soda and water. Rinse well.
2
In a saucepan, make a porridge by whisking sweet rice flour with about 1.5 cups of water. Cook over medium heat until it thickens, then let it cool completely.
3
Pour the cooled porridge into a large mixing bowl. Add the gochugaru, fish sauce, sliced onions, and chopped scallions.
4
Add the fermented shrimp to the bowl.
5
In a blender or food processor, combine the Korean pear, garlic, ginger, and the remaining half of the onion. Blend until it forms a smooth purée.
6
Add the blended purée to the porridge mixture and stir everything together to create the kimchi paste.
7
Cut the ends off the cucumbers and slice them in half lengthwise.
8
Place the sliced cucumbers in a large bowl and toss them with coarse sea salt to draw out excess liquid. Let them sit for about 20-30 minutes, then rinse and drain.
9
Pour the kimchi paste over the drained cucumbers.
10
Using your hands, mix thoroughly to ensure every cucumber is evenly coated with the paste.
11
Pack the kimchi pickles tightly into a large, clean glass jar.
12
Let the jar sit at room temperature to ferment for 24 to 36 hours. Afterwards, store it in the refrigerator.

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Tips & Notes

Pro tips

Soak cucumbers in baking soda solution for 30 minutes to crisp the skin and ensure they stay crunchy throughout fermentation.
Make a smooth paste with sweet rice flour and water before stirring in gochugaru; this distributes color and heat evenly without clumping.
Pack cucumbers tightly in the jar so they stay submerged under brine during fermentation—use a fermentation weight or small bowl to keep them down.
Ferment at room temperature (65–75°F is ideal); warmer temps speed fermentation but may reduce crunch, while cooler temps slow the process.

Substitutions

Gochugaru → cayenne pepper or red pepper flakes (use 1/3 to 1/2 the amount; flavor will be less fruity)
Fish sauce → soy sauce or tamari (maintains umami, creates vegetarian version)
Korean pear → apple or Asian pear (similar sweetness and texture)
Fermented shrimp → soy sauce or miso paste (adds umami without seafood)

Storage & make-ahead

Store in an airtight glass jar in the refrigerator for up to 2 months; fermentation slows significantly when chilled. Keeps improving in flavor for the first 3–4 weeks.

Equipment

glass fermentation jar (1-quart or larger) · fermentation weight or small bowl · cheesecloth or breathable cover

Common Questions

How long does fermented cucumber kimchi take to be ready?

Fermentation typically takes 3–7 days at room temperature, depending on warmth. Taste after day 3 and refrigerate once it reaches your preferred sourness.

Can I make this kimchi without fish sauce?

Yes. Replace fish sauce with soy sauce or miso paste for a vegetarian version, though umami depth will differ slightly.

What does baking soda do in this recipe?

Baking soda softens the cucumber skin and increases crunchiness by raising pH during the initial wash step.

Should I use a glass jar or plastic container for fermentation?

Glass jars are preferred for fermentation because they don't react with acidic environments and allow visual monitoring of bubbles.

Can I scale this recipe up or down?

Yes. Maintain the same ratio of seasonings to cucumbers; scale all ingredients proportionally and adjust fermentation time if batch size changes significantly.