Ingredients:

  • 1 kg Korean cucumbers (or small Kirby cucumbers), about 6-8
  • 50g kosher salt (plus extra for seasoning)
  • 250 ml water
  • 30g gochugaru (Korean chili flakes)
  • 2 tablespoons fish sauce
  • 1 tablespoon minced garlic (about 4-5 cloves)
  • 1 teaspoon minced ginger
  • 1/2 medium onion, finely chopped
  • 2 green onions, thinly sliced
  • 1 tablespoon granulated sugar
  • 1 tablespoon grated carrot (optional)
  • 1 tablespoon toasted sesame seeds

Instructions:

  1. Wash and trim the ends off the cucumbers. Cut the cucumbers in half lengthwise, then cut each half into thirds or quarters, depending on size. Aim for bite-sized pieces. Place the cut cucumbers in a large bowl.
  2. Dissolve the salt in the water. Pour the salt water over the cucumbers. Gently toss to coat the cucumbers evenly. Place a plate or a weight on top of the cucumbers to keep them submerged in the salt water. Let sit for about 1 hour, until slightly softened.
  3. While the cucumbers are salting, prepare the kimchi paste. In a separate bowl, combine the gochugaru, fish sauce, garlic, ginger, onion, green onions, sugar, and carrot (if using). Mix well until a thick paste forms.
  4. Rinse the salted cucumbers thoroughly under cold water to remove excess salt. Drain very well. Add the drained cucumbers to the bowl with the kimchi paste. Using your hands (gloves recommended!), gently massage the paste into the cucumbers, ensuring they are all evenly coated.
  5. Pack the kimchi pickles into a clean glass jar or container. Press down gently to remove any air pockets. Leave about an inch of space at the top of the jar.
  6. Leave the jar at room temperature (ideally between 68-72°F) for 2-3 days. Burp the jar once or twice a day to release built-up gases. Taste after 2 days. The pickles are ready when they are slightly sour and bubbly. Once fermented to your liking, transfer the jar to the refrigerator.