Spicy Korean Cucumber Kimchi Refrigerator Pickles are a bright, crunchy way to enjoy fresh kirby cucumbers all summer. I look forward to the farmer’s market each season, and when I spot firm kirby cucumbers I always grab some — they make excellent quick kimchi-style pickles.
Lately the market has been full of kirby cucumbers, fresh garlic and scallions, which inspired this simple refrigerator kimchi. I wasn’t in the mood to sterilize jars for canning, so I focused on a quick, easy pickle you can make and enjoy within days.
I discovered a simple cucumber kimchi in my mom’s recipe binder — much less fussy than traditional stuffed cucumber recipes. The original called for MSG, which I omitted, and I chose to cut the cucumbers into spears instead of half-moons. Spears are perfect for snacking or serving alongside meals.
Traditional kimchi involves fermentation; this refrigerator version follows the same principle in a quicker format. After packing the cucumbers and seasoning into jars with brine, leave them on the counter for 24 hours to develop a light tang, then refrigerate. I sometimes invert the jars briefly so the brine reaches all the pieces. They have a subtle tang after one day and deepen in flavor the longer they chill.
Whether you grow your own produce or visit a local farmer’s market, take advantage of peak-season ingredients. These Spicy Korean Cucumber Kimchi Refrigerator Pickles are an easy, flavorful way to enjoy kirby cucumbers when they’re at their best.
Years ago I tried a garden but gave it up after persistent chipmunk damage. Now I prefer a weekly trip to the farmer’s market — it gives me variety and fresh ingredients without the pests or upkeep.
Spicy Korean Cucumber Kimchi Refrigerator Pickles
Ingredients
- 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
Instructions
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Trim the cucumber ends and cut into spears. In a large bowl, toss cucumbers with sea salt, Korean chili powder, minced ginger, minced garlic, soy sauce or fish sauce, and scallions. Pack the mixture tightly into clean glass jars and add water to cover.
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Seal the jars and leave them on the counter for 24 hours to start fermenting, then refrigerate. Serve after a few days; flavor will deepen the longer they sit in the fridge.
If you enjoy this recipe, try other quick kimchi variations like napa cabbage, kohlrabi, or red radish kimchi for more seasonal flavors.
Quick Napa Cabbage Kimchi
Quick Kohlrabi Kimchi
Easy Red Radish Kimchi
