Go Back
Cucumber Kimchi Recipe

Cucumber Kimchi

A quick and refreshing twist on traditional kimchi, this cucumber kimchi is packed with bold flavors from garlic, ginger, and Korean chili flakes, making it a perfect side dish for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer
Cuisine: Korean
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cucumbers preferably Korean-style or any firm variety
  • 1 tablespoon sea salt for salting the cucumbers
  • 2-3 cloves garlic minced
  • 1 tablespoon grated ginger
  • 1 tablespoon gochugaru Korean red pepper flakes, adjust to your heat preference
  • 1 tablespoon fish sauce optional, or use soy sauce for a vegetarian version
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds optional
  • 1-2 green onions chopped (optional)

Equipment

  • Bowl
  • Knife and cutting board
  • Strainer or colander
  • Spoon or spatula
  • Optional: Mortar and pestle (for crushing garlic and ginger)

Method
 

  1. Salt the Cucumbers: Slice the cucumbers and sprinkle with sea salt. Let them sit for 20-30 minutes.
  2. Rinse: Rinse the cucumbers under cold water to remove excess salt, then pat dry.
  3. Make the Paste: In a bowl, mix garlic, ginger, gochugaru, fish sauce, sugar, rice vinegar, and sesame oil to make a paste.
  4. Mix: Toss the cucumbers in the paste until they are well coated.
  5. Rest: Let the kimchi sit at room temperature for 1-2 hours, then refrigerate.
  6. Serve: Enjoy chilled as a side dish!

Notes

  • Fermentation time: The kimchi will continue to ferment in the fridge, getting tangier over time.
  • Spice Level: Adjust the amount of gochugaru to your spice preference. If you prefer it less spicy, reduce the chili flakes.
  • Storage: Store in an airtight container in the fridge for up to 3-4 days. The flavor will intensify as it sits.
  • Cucumber Kimchi Recipe