Cucumber Kimchi
CUCUMBER KIMCHI
If you love the tangy, spicy kick of traditional kimchi but want something lighter and crunchier, CUCUMBER KIMCHI is about to become your new obsession. This Korean staple swaps out the usual napa cabbage for crisp cucumbers, delivering a refreshing bite with all the bold, fermented flavors you crave. It’s quick to make, packed with probiotics, and perfect as a side dish, snack, or topping.Cucumbers are the perfect canvas for kimchi’s signature flavors—crisp, mildly sweet, and hydrating, they soak up the spicy, garlicky marinade while keeping their satisfying crunch. Unlike traditional kimchi, which can take days or weeks to ferment, cucumber kimchi comes together in just a few hours, making it ideal for beginners or anyone craving instant gratification. It’s also a nutritional powerhouse: cucumbers are low in calories and high in water content, while the fermentation process adds gut-friendly probiotics, and the seasonings bring antioxidants from garlic, ginger, and chili.CUCUMBER KIMCHI is often served as a side dish alongside meals, adding a burst of flavor to everything from grilled meats to simple steamed rice. Its vibrant red hue and fiery taste make it as visually stunning as it is delicious—a true crowd-pleaser for spice lovers.This simple dish is a game-changer for its speed and versatility. It’s lighter than traditional kimchi, with a satisfying crunch that makes it addictive straight from the jar. The marinade—a perfect balance of spicy, savory, and slightly sweet (I add sliced or julienned apple instead of sugar)—clings to every bite, while the fermentation adds that signature kimchi tang. It’s also a fantastic way to get more veggies and probiotics into your diet without much effort.Whether you’re enjoying it alongside a hearty meal or savoring a late-night bite, this cucumber kimchi delivers a burst of bold flavor to every moment. It’s a great intro to fermentation for beginners and a refreshing twist for kimchi veterans. Bon appétit! Your fork is waiting!
Ingredients
- 1 lb Persian cucumbers or 2 English cucumbers, about 1 lb total
- 1 TBSP coarse sea salt
- 1 small carrot julienned or shredded
- ½ red apple peeled and grated
- 2 green onions or chives sliced into 1-inch pieces
KIMCHI SAUCE
- 1 clove garlic grated
- ½ tsp fresh ginger grated
- 1-2 TBSP Korean red pepper flakes (gochugaru)
- 1 TBSP fish sauce
- ⅓ tsp sesame oil
- ½ TBSP sesame seeds
Instructions
- Rinse the cucumbers and trim off the ends, if desired. Cut each cucumber in half crosswise, then quarter each half lengthwise. For a simpler option, slice the cucumbers into ¼-inch-thick rounds. Place the cucumbers in a large bowl, sprinkle with kosher salt, and toss to coat. Let them sit for 30 minutes to draw out excess moisture—this keeps them crunchy.
- After salting, drain cucumbers thoroughly to remove any remaining moisture and remove some of the salt. Alternatively, you can quickly rinse the cucumbers under cold water, drain, and pat them dry with a clean kitchen towel to remove any excess moisture and salt.
- In a small bowl, combine the grated garlic and ginger, Korean red pepper flakes, fish sauce, sesame oil, and sesame seeds. Mix well to form a thick, vibrant paste.
- Place the drained cucumbers in a large mixing bowl. Add the julienned carrot, peeled and julienned apple, and sliced chives. Pour the marinade over the vegetables and toss gently with your hands (wear gloves) to ensure everything is evenly coated.
- Transfer the mixture to a clean glass jar or airtight container, pressing down lightly to remove air pockets. Leave at room temperature for 4-6 hours to kickstart fermentation—this gives a mild tang. For a deeper flavor, refrigerate overnight or up to 24 hours; the flavors will intensify as it ferments.
- Once fermented to your liking, serve chilled as a side dish with grilled meats or fish or as a salad topping. Store leftovers in the fridge for up to 2 weeks—the flavor will continue to develop over time.
Video
Notes
Cucumber Choice: Persian cucumbers are ideal for their thin skin and small seeds, but English cucumbers work well too—just avoid regular ones, which can be too watery.
Spice Level: Adjust the gochugaru to your heat preference; start with 1 tablespoon if you’re new to spice.
Fermentation: If you prefer a fresher taste, you can eat it right after mixing, but even a short fermentation enhances the depth of flavor.
Nutrition
Serving: 1servingCalories: 52kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 2143mgPotassium: 302mgFiber: 2gSugar: 5gVitamin A: 3294IUVitamin C: 6mgCalcium: 46mgIron: 1mg
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