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Test Kitchen Approved

Kimchi Style Cucumbers

Recipe By Matt Osier


4 to 6 servings

Prep Time

15 Minutes

Recipe By Matt Osier

Either Spanish Piri-Piri or Ethiopian Berbere serve as the perfect spicy seasoning for this quick and easy version of Korean style kimchi. Use the tangy condiment to add firey heat to your favorite rice or noodle dish. It's also a great topping for grilled meats and veggies.

Serving Suggestions

Serve over rice or noodles. Makes a great topping for burgers or pork chops.


7 to 9 Persian cucumbers

1 Tbsp. fish sauce

1 Tbsp. tamari

1 Tbsp. rice wine vinegar

1 1/2 Tbsp. Choice of seasoning:

1/2 cup chopped daikon radish

3 scallions, white part sliced

1 Tbsp. roughly chopped fresh ginger

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Freeze Dried Chives

    Chives are native to Europe and are still grown there today. Methods of freeze-drying have been perfected in the commercial production arena. The r...

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  • Piri-Piri Seasoning

    Piri Piri translates to "pepper pepper," which makes it a fitting name for a hot & spicy seasoning with a fantastic flavor! If you like your sp...

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  • Berbere Ethiopian Seasoning

    An Ethiopian all-purpose seasoning, Berbere is a traditional, fiery blend that varies from region to region. Our Berbere isn’t quite as complex as ...

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Slice cucumbers in half lengthwise then slice into half moons. Set sliced cucumbers in a colander. Add 1/2 Tbsp. of the salt and mix well. Set the colander over the sink or a plate and let the salted cucumbers stand for 15 min. Transfer salted cucumbers to a bowl and add garlic, chives, fish sauce, tamari, vinegar, Piri-Piri or Berbere, and remaining 1 Tbsp. salt. Mix thoroughly. Stir in daikon, scallions, and ginger. Pack the mixture into pint-size canning jars, filling each jar to the top. Seal and refrigerate for at least to 2 hours before enjoying; the longer it spends in the fridge the more flavorful the kimchi will become. Will last for several weeks in a sealed container in the fridge.