cucumber kimchi

Kimchi, the quintessential Korean side dish, is beloved for its tangy, spicy, and umami flavors. While cabbage kimchi is the most well-known, cucumber kimchi offers a refreshing twist that is equally delightful. This easy cucumber kimchi recipe is perfect for those new to kimchi-making and seasoned cooks alike. It is simple, quick, and requires minimal ingredients, making it an ideal introduction to Korean cuisine. Let us delve into the art of crafting this delicious dish.

Ingredients Needed for Cucumber Kimchi

To prepare the best cucumber kimchi, you will need the following ingredients:

  • Cucumbers: 4-6 medium-sized Korean or Persian cucumbers
  • Salt: 2 tablespoons of sea salt
  • Garlic: 4-5 cloves, finely minced
  • Ginger: 1 tablespoon, finely grated
  • Green Onions: 4-5, chopped
  • Korean Red Pepper Flakes (Gochugaru): 2-3 tablespoons (adjust to taste)
  • Fish Sauce: 2 tablespoons (for vegetarian version, use soy sauce)
  • Sugar: 1 teaspoon
  • Sesame Seeds: 1 tablespoon, toasted

Preparation Steps

1. Preparing the Cucumbers

  1. Wash and Slice: Start by thoroughly washing the cucumbers. Slice them into quarters lengthwise, then cut them into bite-sized pieces.
  2. Salting the Cucumbers: Place the cucumber pieces in a large bowl and sprinkle them with salt. Toss to coat evenly and let them sit for 30 minutes. This process helps to draw out excess moisture from the cucumbers, ensuring a crisp texture in the final dish.

    See Also:
    The Best Vinegar Cucumber Salad Recipe
    How To Make The Best Buckwheat Noodles Recipe

2. Making the Kimchi Paste

While the cucumbers are resting, prepare the kimchi paste.

  1. Garlic and Ginger: In a small bowl, combine the minced garlic and grated ginger.
  2. Adding Red Pepper Flakes: Add the Korean red pepper flakes (gochugaru) to the garlic and ginger mixture. The amount can be adjusted based on your desired spice level.
  3. Seasoning: Add the fish sauce (or soy sauce for a vegetarian version) and sugar to the mixture. Stir until well combined. The paste should be thick and slightly sticky.

3. Mixing Everything Together

  1. Draining the Cucumbers: After 30 minutes, rinse the salted cucumbers under cold water to remove excess salt. Drain them well and pat dry with a clean kitchen towel.
  2. Combining Ingredients: In a large bowl, combine the cucumbers with the kimchi paste. Add the chopped green onions and toasted sesame seeds. Mix thoroughly, ensuring each cucumber piece is well-coated with the paste.

4. Fermentation Process

  1. Storing: Transfer the cucumber kimchi to a clean, airtight container. Press down to remove any air bubbles, and leave some space at the top as the kimchi will release gases during fermentation.
  2. Initial Fermentation: Let the container sit at room temperature for about 1-2 days. This period allows the flavors to meld and the fermentation process to begin.
  3. Refrigeration: After the initial fermentation, move the container to the refrigerator. The kimchi will continue to ferment slowly and develop deeper flavors over time. It can be enjoyed after a couple of days in the fridge and will keep for up to a month.

Serving Suggestions

Cucumber kimchi can be enjoyed in numerous ways:

  • As a Side Dish: Serve it alongside rice and other Korean dishes such as bulgogi or bibimbap.
  • In Salads: Toss it into salads for a spicy kick.
  • Topping for Noodles: Use it as a topping for cold noodle dishes.
  • Snacking: Enjoy it as a healthy, flavorful snack on its own.

Tips for Perfect Cucumber Kimchi

  1. Cucumber Selection: Choose firm, fresh cucumbers. Korean or Persian cucumbers work best due to their thin skin and crisp texture.
  2. Spice Level: Adjust the amount of Korean red pepper flakes to your taste preference. For milder kimchi, use less gochugaru.
  3. Fermentation Time: Taste the kimchi daily during the fermentation process to achieve your preferred flavor. The longer it ferments, the tangier it becomes.
  4. Storage: Always use clean utensils when handling kimchi to avoid contamination and extend its shelf life.

Health Benefits of Cucumber Kimchi

Cucumber kimchi is not only delicious but also packed with health benefits:

  • Probiotics: The fermentation process creates beneficial probiotics that promote gut health.
  • Low-Calorie: It is a low-calorie, nutrient-dense food, perfect for those watching their calorie intake.
  • Rich in Vitamins: Cucumbers are rich in vitamins K and C, while garlic and ginger add anti-inflammatory and immune-boosting properties.


Making cucumber kimchi at home is a delightful and rewarding experience. This easy recipe ensures that you can enjoy a fresh, crunchy, and flavorful side dish that complements a wide variety of meals. The simplicity of the ingredients and the straightforward preparation method make it accessible for everyone, whether you are a kimchi novice or a seasoned pro. Enjoy the vibrant flavors and health benefits of this traditional Korean delicacy.

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