Turn your garden harvest into something you can enjoy for months with this homemade cucumber kimchi recipe from the Kern River Permaculture kitchen.

We originally developed this fermented kimchi recipe to preserve the abundance of Armenian cucumbers coming from our summer garden. Crisp cucumbers are combined with daikon radish, carrots, green onions, garlic, ginger and Korean chile seasoning, then naturally fermented to create a tangy, flavorful kimchi that continues to develop as it ages.

And you don't need Armenian cucumbers to make it. This versatile recipe can also be made with regular cucumbers, Napa cabbage or bok choy, making it a useful fermentation recipe for whatever is growing in your garden or available at the market.

Your free printable cucumber kimchi recipe includes the complete ingredient list, supplies you'll need, step-by-step fermentation instructions, storage information, and the little details we've learned from making fermented foods at home.

This is a FREE digital download. Nothing will be shipped. Download the PDF, print it for your recipe binder, and use it whenever the harvest starts coming in.

From our homestead kitchen to yours.