Nostalgia Farms’ Korean Cucumber Kimchi | Mrs. Wages

Nostalgia Farms’ Korean Cucumber Kimchi

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A spicy fermented cucumber – it’s a hit for those looking for a spicy addition to a healthy diet.


Nostalgia Farms’ Korean Cucumber Kimchi | Mrs. Wages


15-20 small cucumbers chopped into 1 inch cubes

2 Tbsp sea salt

3 green onions

1/4 cup chopped yellow onion

2 Tbsp cayenne pepper (powder) OR 1 Tbsp cayenne and 1 Tbsp paprika for a less spicy version

1 tsp apple cider vinegar

1 tsp minced garlic

1 Tbsp garlic


1Chop cucumbers into 1 inch squares, sprinkle with 2 Tbsp salt in a large glass bowl, let sit on counter overnight.

2Add rest of ingredients and toss completely (use rubber gloves)

3Pack into sterile glass jars, add 2 Tbsp brine, leave 3/4 inch headspace.

4Leave capped jars to ferment on counter 24-48 hours.

5Place in refrigerator.

Traditionally served as a condiment this is an excellent way to add lactic acid vegetables to your diet. Experiment with different powdered peppers. A trip to an Asian grocery store will give you many choices.

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Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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