53 Reviews of Hot Kimchi Pickle - Quick

From: Bokenpop

On Apr 10, 2004

These are delicious! Since discovering this little gem of a recipe, I have had to make them every day for DH (who, ahem, does not like Kimchi Pickle!) Thanks for posting.

From: Speedwell

On Jan 13, 2007

They grow monster daikon here in the Houston area, and I had one as big as my arm. Sliced about half of it up and used in in place of the cucumber, which worked well. Used about five times the recommended amount of hot pepper paste in place of the flakes and cayenne, added grated fresh ginger and scallions, and let it sit in the fridge overnight. (It really wants the ginger and scallions.) Made a rice cookerful of Japanese sticky rice and served it with the salad on top. Deee-lish.

From: Viktorija

On Oct 24, 2003

That's really delicious. I've placed the stuff into jar and chilled for 24 h. Especially good remedy to fight a hangover

From: Cathy17

On Jul 28, 2004

In Korea, this is called OY Kimchi. It was one of my favorite side dishes. I could eat pails and pails of it. Many places use red chili paste, but I have seen it without. If you don't have any cayenne or red pepper flakes, the red chili paste is a good substitution. I haven't made this yet, but definitely will. I just wanted to post comments about the Korean name for it, hence no stars. Looking forward to trying it!

From: Mooncrystle

On Aug 28, 2007

I made this last night because I had a cucumber to use up. I followed the recipe except that instead of the 1/2 tsp of pepper flakes I used 1/2 tsp of chili oil. And I used rice vinegar too for the vinegar. This pickle was REALLY good, but boy was it hot! I will definetely be making this alot, but I might have to cut back the hot spices just a bit.

From: PookeyLumLum

On Oct 8, 2007

Phenomenal flavor and simplicity. I haven't read all of the reviews and perhaps someone else mentioned this. I recommend making this right before you plan to eat it. I made a double batch and had a little left over. When I tried it this afternoon, it had gotten quite soggy and lost that excellent crispiness it had last night. This is an exquisite recipe and I'm so glad I found it! Thanks so much, Derf. YUM! :D

From: Michelle S.

On Aug 20, 2007

Absolutely wonderful. I used rice vinegar and some sambal oelek for the pepper flakes and cayenne. I am hitting the farmers market for my cucumbers this week so I can make more. It reminds me of a thai cucumber salad more than kimchi, but it could not be more delicious no matter what it is called.

From: Katiedid

On Feb 21, 2004

These were fabulous!!I am not a cucumber eater but made them for DD who is. Well, she was lucky to get one slice! Great taste! I am now a Cuke convert! Thanks for posting.

From: Andrea Tarpley

On Jan 2, 2008

Great Recipe! This is a staple in our home. We eat a lot of spicy Korean food, and this compliments almost any dish. For people that do not enjoy the traditional kimchi, this is a good alternative. I have passed this on to people who do not generally eat Korean food. Even those who do not like cucumbers have raved about this side. Thanks for the post!

From: Steph's Cusina

On Jul 25, 2004

Marvelous! Very simple to prepare and makes a great snack to munch on. Thanks for posting this recipe!