Cucumber Fermented Kimchi (3 PACK)

$46.47

Fermented Cucumber Kimchi has a tangy, spicy crunch and is flavored with a light, sesame seed oil finish. Mild to medium heat.

Kimchi with probiotics naturally fermented in salt water brine.
Loaded with 14 billion CFUs of lactobacillus per serving.
One package contains 16 ounces, equaling one full pint of probiotic kimchi plus brine.

Buy more and save!

3 Items

$15.49 each
15% Off

6 Items

$13.17 each
25% Off

9 Items

$11.62 each
30% Off

12+ Items

$10.84 each

Locally Sourced

We source most of our vegetables from local farms. That means just a day or two between harvest and fermentation. This preserves phytonutrients and creates a more nutritious product.
Salt Water Brine

We use mineral-rich, pure and unrefined Mediterranean sea salt. It’s non-iodized and contains no caking agents or added preservatives.
Zero Vinegar or Sugar

Pickles containing vinegar or sugar are not lactic acid fermented and therefore are not a probiotic, gut-healthy pickle. Period.
Raw & Unpasteurized

Some call it ‘wild fermentation’ because it creates an abundant growth of natural, live probiotics. Pasteurization would kill these live cultures, so we don’t do it.

Our Quality Promise

Hands chopping fresh ingredients at a cutting board

Fermented kimchi made with nutrient dense, whole food ingredients.

Serving Size: 1/8 cup

Servings Per Container: 16

Amount Per Serving: 5 Calories

%DV

Total Fat

0g

0

Saturated Fat

0g

0

Trans Fat

0g

Cholesterol

0mg

0

Sodium

225mg

12%

Total Carbs

0g

0%

Dietary Fiber

1g

3%

Total Sugars

0mg

Includes Added Sugar

0g

0%

Protein

0g

0

Vitamin A

0mg

2%

Vitamin C

0mg

30%

Calcium

0mg

2%

Iron

0mg

2%

Cucumbers, fresh garlic, fresh ginger root, rice wine vinegar, sesame seed oil, spices*, high mineral sea salt

Spices: gochugaru, red pepper flakes

YUMMY AND NICE CRUNCH!

“This classic kimchi was my first kimchi experience ever. It has just the right about of spice without being too spicy. I am now a kimchi lover!”

Christina F.

BEST KIMCHI BUNDLE

"BEST KIMCHI BUNDLE... says it all!!!! This truly is the BEST kimchi... all 3 in the collection!"

Kathy S.

NOW LET ME TELL YOU SOMETHING

“This is not your run of the mill kimchi. I love it! The cucumbers are awesome as a kimchi and the brine is delicious!”

Pamala H.

5 STARS

“The best kimchi I have ever had, and that is saying A LOT as we are avid lovers of kimchi. I don't know which is my favorite!”

Lisa

JUST FUNKY ENOUGH

"I love the kimchi. I've tried other kimchi and it has been too funky that I don't like it BUT this... I can eat it straight out of the bag!"

Judi V.

THIS WON ME OVER

“Never tried kimchi before but this awesome Daikon Radish Kimchi has won me over and I'll definitely be ordering more! Thanks Olive My Pickle for another fantastic product!"

Rebecca

The "new" superfoods.

(Well, not quite new. But definitely super.)

A bowl with an assortment of fresh and pickled vegetables with a smaller bowl of dip in the center

Immune Boosting

The rich lactic acid bacteria in ferments is scientifically validated to support immune system function.

Nourishing

The high prebiotic fiber content in fermented veggies feeds and nourishes the resident microbiome.

Energizing

Live enzymes in ferments help to digest food, which increases the body’s energy levels.

Hydrating

Made with sea salt rich in minerals potassium and sodium, these electrolytes hydrate the body at a cellular level.

Nutrient Density

Fermentation enhances nutrients through its metabolic process, boosting B vitamin levels especially.

Verified

Third party tested & verified to contain billions of colony forming units of lactobacillus per serving.

How to Eat Fermented Foods

It's a lifestyle, not a fad or a phase.

Consistently eating probiotic foods over the course of your life is the key to optimal results. A serving size, 3 times a day is about right.

Mix it up.

Consume an abundant variety of ferments. Each one has a unique microbial profile and your gut thrives on this biodiversity.

Breakfast. Lunch. Dinner. Snacks.

Because 70% of your energy is spent on digestion, when you eat ferments with meals, their enzymes aid this process. The result is more energy for you.

FAQs

What is kimchi?

Kimchi is the general term for ferments made in the Korean tradition. The most traditional Korean recipe isa base of napa cabbage, with green onions, baby bok choy, ginger and use of red hot pepper flakes called Gochugaru spice. In traditional kimchi recipes, there is typically a fish sauce or fish oil element added in. Olive My Pickle’s Classic Kimchi is very close to traditional kimchi, and none of our kimchi recipes have any fish element, it's 100% vegan.

Do you bury your kimchi underground?

Burying kimchi (or any ferment) underground was a method used by ancestors to attain a temperature cool enough to kick off the fermentation process. Optimal temperature for fermentation to commence is around 68-70 degrees F. At OMP we have electricity and temperature controlled fermentation rooms, so burying our ferments is not necessary.

How spicy is Olive My Pickle’s kimchi?

Some Korean kimchis will be very spicy! Our kimchi here at Olive My Pickle is a medium heat level, not too hot. We describe them as ‘pleasantly warm.’

How should I eat kimchi?

Kimchi, like kraut, is quite versatile. Kimchi pairs very well with eggs. You can add to your avocado toast for a kick. Because it's spicy, add kimchi to blander dishes like pasta and chicken. You can stuff an avocado with kimchi, put it in your salad and garnish your dinner plate with a tablespoon of kimchi for a flavor boost.

Which types of probiotic bacteria are in kimchi?

Fermented kimchi contains 14 billion colony forming units (CFUs) of lactic acid bacteria per serving. A serving is one eighth of a cup, or about 1 tablespoon. The most abundant types of probiotic bacteria found in fermented pickles are Lactobacillus Plantarum, Lactobacillus Brevis, Pediococcus Aacidilactici, Pediococcus Cerevisiae and Leuconostoc Mesenteroids.

What are the health benefits of fermented kimchi?

Real, salt-water brine fermented kimchi contain naturally occurring probiotics that are optimal for gut health. Napa cabbage boasts vitamins A and C, at least 10 different minerals, and over 34 amino acids.