Pickle Relish Kimchi Recipe

| 9/5/2019 6:40:00 PM

The season’s first appearance of small pickling cucumbers at our local farmer’s market is a red-letter day in my fermentation world for I know I will soon be enjoying crunchy pickle spears and Pickle Relish Kimchi.

pickle relish kimchi

Learning to preserve produce by fermenting seasonally allows you to:

  1. Capture vegetables at their peak of freshness. Cucumbers that were picked within a few days of when you prepare them for fermentation are teeming with the bacteria responsible for successful fermentation. These bacteria not only ensure success, but impart better flavors and reduce the chance of mold growing.
  2. Save money. Fresh-picked produce grown locally, or harvested from your garden, can be preserved for far less money than buying that same produce, shipped from across the globe, in the middle of winter.
  3. Meet and support your local farmers. If you are not harvesting produce from your own garden, the next best place to get fresh produce is at your local farmer’s market. Here, you can have a conversation with the families that grow your food, learn how it is grown, and connect a face to where you spend food dollars.

kimchi ingredients

Makes 1 quart (liter)


  • 1-1/2 pounds (680 grams) pickling cucumbers, cut into 1/4-inch (cm)-sized cubes
  • 6-8 green onions, crosscut into 1/4-inch (1 cm) pieces
  • 1/2 cup shredded carrots
  • 2-3 teaspoons minced garlic
  • 1-2 teaspoons finely grated ginger
  • 1/4 cup (60 ml) Korean red pepper powder (gochugaru)
  • 1 tablespoon (15 ml) fish sauce
  • 1 teaspoon (5 ml)sugar
  • 3 teaspoons (15 ml) iodine-free salt

pickle relish kimchi in jar

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