How to Make Fermented Japanese Pickles

Fermented Japanese Cucumber Pickles Recipe

Ginger, garlic and soy sauce are the key ingredients in this recipes for japanese cucumber pickles.

Course Side Dish
Cuisine Japanese
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 ounces
Author Craig Fear


  • 2-3 pickling cucumbers
  • 1/4 cup soy sauce
  • 2-3 cloves garlic, chopped
  • one inch piece of ginger, peeled and chopped
  • 1-2 teaspoons sesame oil


  1. Wash and trim ends off cucumbers.  Slice them into any length you'd like however I'd recommend smaller spears.  These are quite pungent!  I sliced them into about  2 inch long pieces.
  2. Pack the cucumbers tightly into a 12 ounce glass mason jars and add garlic and ginger.
  3. Add soy sauce and sesame oil.  Make sure the liquid is above the level of the cucumbers and leave at least one inch of space between the top of the liquid and the top of the jar.  If the cucumbers rise above the soy sauce (even after a day or two), pack in a few additional spears to keep them firmly pressed against each other so they don't rise to the top.  You could also use a weight to keep them under the liquid.
  4. Let them ferment at room temperature for at least 3 days.
  5. Taste and scream out, "Yeah baby!"
  6. Transfer to the refrigerator.
  7. Repeat in bigger batches as you will undoubtedly devour them in a few days.