Get ready to fall in love with bold flavors and delightful crunch, because this Cucumber Kimchi recipe introduces a refreshing twist on Korea’s beloved side dish! With bursts of tangy, spicy, and umami notes in every bite, this quick-to-make kimchi combines crisp cucumbers with aromatics and a kick of gochugaru, resulting in an irresistibly vibrant condiment or snack you’ll want to have on hand all week long. Whether you’re a kimchi enthusiast or dipping your toes into Korean cuisine Side Dish.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk about how a handful of uncomplicated ingredients come together to create something truly magical. Each inclusion here plays a crucial role, building layers of flavor, color, and texture that define Cucumber Kimchi’s charm—no substitutions necessary, but plenty of room to tweak to your taste!
- Persian cucumbers (4 small) or English cucumbers (2 medium): Their thin skin and crisp texture are ideal for soaking up savory kimchi flavors.
- Coarse sea salt (1 tablespoon): Draws moisture from the cucumbers, ensuring a satisfying crunch and prepping them to soak up the marinade.
- Green onions, chopped (2): Add a subtle bite and freshness that balances the spices beautifully.
- Garlic, minced (2 cloves): Deepens the overall flavor with its classic, pungent kimchi note.
- Fresh ginger, grated (1 teaspoon): Brings brightness and a gentle heat to each bite.
- Korean red pepper flakes (gochugaru, 2 tablespoons): Packs in authentic color and a thrilling level of spice—adjust to fit your heat tolerance.
- Fish sauce (1 tablespoon, or soy sauce for vegan option): Delivers complex umami depth; vegan friends can opt for soy sauce with fabulous results.
- Sugar (1 teaspoon): Softens the heat, helping all the other flavors harmonize.
- Rice vinegar (1 tablespoon): Provides acidity, brightening and preserving the kimchi.
- Sesame seeds (1 teaspoon, optional): Sprinkle for a toasted, nutty finish.
How to Make Cucumber Kimchi
Step 1: Prep and Salt the Cucumbers
Start by giving your cucumbers a good wash—no need to peel if you’re using Persian or English varieties, since their skins are delicate and add to the crunch. Slice them into quarters lengthwise, then chop those spears into two-inch pieces. Toss all your cucumber pieces into a mixing bowl and shower them with coarse sea salt, making sure every piece gets a little love. This 30-minute “spa treatment” will gently draw out excess water, prepping the cucumbers for pickling magic and ensuring your Cucumber Kimchi stays crisp, not soggy.
Step 2: Drain and Squeeze
After their salty soak, your cucumbers will have released a surprising amount of liquid. Pour off the brine, then use clean hands to give the cucumbers a gentle squeeze—do this carefully! You want to remove extra moisture, but avoid bruising their tender flesh. This step is what makes Cucumber Kimchi so satisfyingly snappy.
Step 3: Mix the Marinade
Grab a separate bowl and combine your chopped green onions, minced garlic, grated ginger, gochugaru (adjust to your preferred spice level), fish sauce or soy sauce, sugar, and rice vinegar. Stir this fiery, fragrant mixture thoroughly; it should resemble a chunky, ruby-red paste. If using gloves, now’s a good time to put them on—gochugaru can stain and irritate sensitive skin!
Step 4: Toss Cucumbers with Seasoning
Add the drained, salted cucumbers into the bowl with your spicy marinade. Toss everything together, using your hands or a spatula, until each piece is generously coated. Part of the fun of making Cucumber Kimchi is watching these gentle green spears transform into irresistible, chili-speckled morsels!
Step 5: Pack and Ferment
Transfer your seasoned cucumbers and every last drop of marinade into a clean glass jar or airtight container. Press down to minimize air pockets—this helps fermentation happen evenly and keeps spoilage at bay. Seal tightly, then let your Cucumber Kimchi ferment at room temperature for 1–2 days. This quick ferment is all about achieving just the right funk and tang, so taste after a day, and pop it into the fridge once it hits that sweet spot! For maximum crunch, enjoy within 1–2 weeks.
How to Serve Cucumber Kimchi
Garnishes
A sprinkle of toasted sesame seeds on top offers a nutty fragrance and makes your Cucumber Kimchi pop. A few extra chopped green onions or thinly sliced red chili can add color and a fresh finish. If you’re feeling adventurous, a drizzle of good-quality toasted sesame oil can give your kimchi a subtle richness.
Side Dishes
Cucumber Kimchi shines alongside classic Korean favorites like bulgogi, rice bowls, or even tucked into wraps with grilled tofu or chicken. Its spicy crunch is the perfect palate cleanser between bites of heavier food. Toss it onto a big plate amid steamed rice, roasted vegetables, and sticky Korean short ribs for a show-stopping home feast.
Creative Ways to Present
Don’t just relegate Cucumber Kimchi to the sidelines—it’s amazing in fusion dishes! Try it as a topping for avocado toast, a spirited filler in sushi rolls, or layered in a sandwich for vibrant heat. Dice it up for a spicy potato salad, fold into egg salad, or scatter over grain bowls for a colorful twist. Every creative presentation is a new excuse to reach for another bite!
Make Ahead and Storage
Storing Leftovers
Keep any extra Cucumber Kimchi in a tightly sealed container in the refrigerator. Its flavor will deepen over the next few days, but for the crunchiest texture and brightest taste, enjoy within one to two weeks. Always use a clean utensil to serve and avoid contaminating your precious batch!
Freezing
While traditional cabbage kimchi can be frozen and used in soups or stews, Cucumber Kimchi isn’t ideal for freezing—its signature crispness turns mushy after thawing. If you have too much, consider sharing with friends or adding it generously to everyday meals!
Reheating
No need to reheat—Cucumber Kimchi is always served cold or at room temperature! If you’re incorporating leftovers into stir-fries or hot noodle bowls, toss them in right at the end so you retain their lovely crunch and brightness.
FAQs
Is Cucumber Kimchi very spicy?
The spice level really comes down to the gochugaru! If you prefer mild heat, start with less and taste as you go—you can always add more. Cucumber Kimchi gets its iconic flavor from this Korean chili powder, but it should be tingly and bright, not overwhelming.
Can I make this recipe vegan?
Absolutely—you can turn this into a vegan masterpiece simply by swapping out the fish sauce for soy sauce (or tamari for gluten-free). You’ll still get that deep, umami savory note without any animal-derived ingredients.
How can I tell when my Cucumber Kimchi is ready?
After 24 hours at room temperature, your kimchi should taste tangy with a nice balance of salt, spice, and crunch. If you like a stronger fermented flavor, give it another day; taste frequently to find your perfect spot!
What type of cucumbers work best?
Persian cucumbers are ideal for their sweetness and thin delicate skins, but English cucumbers are a close second and widely available. Avoid thick-skinned American slicing cucumbers, as they can become watery and lack the signature kimchi snap.
Can I double or halve the recipe?
Definitely! This recipe doubles or halves easily depending on your needs. If you scale up, use the same proportions and ferment in larger jars. Keep an eye on the salt, as it’s crucial for texture and shelf life.
Final Thoughts
If you’re searching for a bold, show-stopping side that comes together with very little fuss, you can’t go wrong with Cucumber Kimchi. Whip up a batch, get creative with your meals, and enjoy the irresistible crunch and punchy flavor—your friends and taste buds will definitely thank you!
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Cucumber Kimchi Recipe
- Total Time: 45 minutes plus 1-2 days fermentation
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Cucumber kimchi is a refreshing and tangy Korean side dish made with crunchy cucumbers and a flavorful spicy seasoning. This vegan and gluten-free dish is easy to prepare and perfect for adding a kick to any meal.
Ingredients
Cucumbers:
- 4 small Persian cucumbers or 2 medium English cucumbers
- 1 tablespoon coarse sea salt
Seasoning:
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 1 tablespoon fish sauce (or soy sauce for vegan version)
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds (optional)
Instructions
- Prepare Cucumbers: Wash and cut cucumbers into pieces, sprinkle with salt, and drain excess moisture after 30 minutes.
- Make Seasoning: Combine green onions, garlic, ginger, gochugaru, fish sauce (or soy sauce), sugar, and rice vinegar in a bowl.
- Combine Ingredients: Toss drained cucumbers with the seasoning mixture until evenly coated.
- Ferment: Transfer cucumber kimchi to a jar, press down, and let ferment at room temperature for 1-2 days, then refrigerate.
- Serve: Enjoy within 1-2 weeks for best flavor.
Notes
- Use gloves when handling gochugaru to avoid irritation.
- Adjust spice level to taste by varying the amount of gochugaru used.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 30
- Sugar: 2g
- Sodium: 380mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
