- 400 grams cucumber*
- 75 grams carrots, peeled and sliced
- 300 grams water
- 28 grams sea salt
- 1 tablespoon everything bagel seasoning
- 1 tablespoon minced ginger
- 2 green onions, sliced
- 1 tablespoon gochugaru
- 2 garlic cloves, minced
- 1 tablespoon seaweed or kelp granules (no oil or added salt)
- Please see the recipe notes before you begin.
- Wash all of your fermentation equipment (jar, weight, and lid)
- Wash your cucumbers in cool water.
- Slice your cucumbers either as ripple cut chips or as spears/halves. Remove and discard the cucumber ends.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Measure and weigh out the designated amounts of all your ingredients.
- Add everything to the mason jar. (It helps if you put anything cut small, like green onion and seaweed, below the cucumbers to keep them from floating)
- Place the lid on the jar, and secure it. Shake the jar vigorously for 2 minutes to dissolve all the salt.
- Remove the lid. Place your clean fermentation weight in the jar, making sure to submerge the cucumber pieces and weight fully in the liquid.
- Secure the lid to the jar (you don’t need to tighten it too much; just close it).
- Let the kimchi pickles ferment for 14 days at room temperature. Set the jar in a glass dish to catch any spills.
- If you tighten the lid a lot, you should burp the jar daily when it is bubbling. It also helps to open up the jar daily to rinse the lid clean and re-submerge or scoop out any floating bits. With things like sesame seeds, I usually just use a clean spoon to dip and coat them in brine so they don’t cause mold.
- After 2 weeks, remove the fermentation weight and smell and taste test. Your kimchi pickles should smell pleasantly sour and taste tart and salty. (if it’s warmer in your kitchen you can taste test around 10 days).
- Store in the fridge. Please leave a five-star rating below if you love this pickle recipe!
