Cucumber Kimchi

By Dr. Ben Kim
Contributed by Jeffrey Langstraat
Amazing on hamburgers. Doesn't keep as long as cabbage kimchi.
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15 to 20 small cucumbers

2 flat Tbsps of sea salt

1/2 to 1 full tsp of minced raw garlic

3 green onions

1/4 of a small to medium yellow onion

2 flat Tbsps of fine red chili pepper (ko choo kah rhoo)

1 tsp white vinegar

1 Tbsp honey



Give the cucumbers a good rinse, then chop them into bite-size pieces. Put them in a large bowl, add about two flat tablespoons of sea salt, and toss well.


Allow salted pickles to sit overnight at room temperature, or at least for a couple of hours, creating a brine


Add minced raw garlic, green onion, and yellow onion, ground chili, vinegar and honey. Toss well. (Wear rubber gloves and do it by hand.)


Add the kimchi to mason jars, pouring a couple tablespoons of the brine over the mixture. Seal jars and let them sit for a couple days.


Refrigerate and enjoy.

View instructions at
Dr. Ben Kim

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