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A wooden spoon mixing cucumber slices with spicy kimchi paste and green onions in a bowl.

Cucumber Kimchi recipe

  • Author: Ava
  • Total Time: 24-48 hours (depends on fermentation time)
  • Yield: 4-6 servings
  • Diet: Gluten Free

Description

Learn how to make Cucumber Kimchi Recipe with this easy recipe! Enjoy a crunchy, spicy, and tangy Korean side dish ready in under 30 minutes.

Ingredients

  • Cucumbers: Small varieties like Kirby or Persian cucumbers work best because they’re firm and less watery.

  • Salt: Used to draw out moisture and enhance the cucumbers’ crunch.

  • Gochugaru (Korean red pepper flakes): Provides the signature spice and red color.

  • Fish Sauce: Adds umami depth.

  • Garlic: Freshly minced garlic gives a bold flavor.

  • Ginger (optional): Adds warmth and a hint of sweetness.

  • Sugar: Balances the spice and tanginess.

  • Rice Vinegar: Brings a bright, tangy kick.

  • Green Onions: Adds freshness and a mild onion flavor.

  • Sesame Seeds: For nutty flavor and texture.

Instructions

1. Cut the Cucumbers

Start by cutting off the ends of each cucumber. Then, quarter the cucumbers lengthwise and cut them into 2-inch-long pieces for easy eating.

2. Salt the Cucumbers
A spoonful of salt is being sprinkled over sliced cucumbers in a metal bowl.

Transfer the cucumber pieces to a large bowl. Sprinkle sea salt evenly over the cucumbers and toss to coat them thoroughly. Let the cucumbers sit for at least 30 minutes to draw out excess moisture.

3. Prepare the Spicy Kimchi Paste
A spoon is stirring a jar of spicy kimchi paste with a reddish-brown color and sesame seeds.

While the cucumbers are resting, prepare the kimchi paste. In a separate bowl, combine all the paste ingredients and mix until smooth and well blended.

4. Drain the Cucumbers for Fresh Cucumber Kimchi

After 30 minutes, drain the liquid released by the cucumbers. Avoid rinsing them, as this helps preserve both their bold flavor and crunchy texture.

5. Combine Everything
A hand in a glove mixes sliced cucumbers and carrots with spicy kimchi paste in a metal bowl.

Add carrots, garlic chives, and the prepared kimchi paste to the bowl with the cucumbers. Using clean gloves, gently toss everything together until all the vegetables are evenly coated with the paste.

6. Serve and Enjoy Your Homemade Oi Kimchi

Your cucumber kimchi is now ready to serve! Enjoy it fresh for a crisp and refre

Notes

  • This cucumber kimchi recipe brings an exciting crunch and vibrant spice.
  • Quick and easy to make with fresh ingredients, perfect for a snack or side dish.
  • The fermentation time enhances the flavors for a tangy, fiery kick.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes (fermentation time varies)
  • Category: Lunch
  • Method: Fermentation
  • Cuisine: Korean

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 15
  • Sugar: 2g
  • Sodium: 250mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: cucumber kimchi, homemade kimchi, spicy cucumber side dish, easy kimchi recipe, quick kimchi

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Find it online: https://masterfulrecipes.com/cucumber-kimchi-recipe/