Go Back
+ servings
Spicy Korean Cucumber Kimchi Refrigerator Pickles - spicy and a little sour, these pickles are easy to make - I leave them out on the counter to ferment for one day, then refrigerate them

Spicy Korean Cucumber Kimchi Refrigerator Pickles

Servings 12
Calories 18 kcal


  • 1 1/2 pounds kirby cucumbers
  • 3 teaspoons sea salt
  • 2 tablespoons Korean chili powder
  • 2 tablespoons ginger minced
  • 6 garlic cloves minced
  • 2 tablespoons gluten-free soy sauce or fish sauce
  • 3 scallions cut into 1" lengths
  • 1 cup water


  1. Trim ends of cucumbers; cut into spears. Place in a large bowl and toss with salt, chili powder, ginger, garlic, soy sauce, and scallions. Put into glass jars and add water. Cover tightly and let sit on the kitchen counter for 24 hours. Refrigerate.
  2. Serve after a few days. The longer you refrigerate them, the more flavor the pickles will have.
Nutrition Facts
Spicy Korean Cucumber Kimchi Refrigerator Pickles
Amount Per Serving
Calories 18
% Daily Value*
Sodium 773mg34%
Potassium 134mg4%
Carbohydrates 3g1%
Sugar 1g1%
Protein 1g2%
Vitamin A 485IU10%
Vitamin C 2.6mg3%
Calcium 18mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.