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Start making the kimchi cucumbers. Wear gloves for this step to prevent burning or staining your hands with the chili powder. Coat the cucumbers well with the spicy paste, gently separating the cucumber spears and filling with the mixture. Pack the cucumbers into the glass jar or bowl and add any leftover paste.
In this recipe, you ferment cucumbers to make dill pickles. This means youâll be setting up special conditions that allow good bacteria to grow on your cucumbers. These bacteria do not spoil your cucumbers. Instead, they digest the cucumberâs sugars and produce lactic acid, changing the vegetableâs flavor and textureâand turning your cucumbers into pickles in about three weeks. The lactic acid also helps to preserve the pickles. Recipe Conversions.