Easy Cucumber Kimchi Recipe – Quick & Refreshing

Ingredients & Substitutions

Cucumbers: I prefer English cucumbers for their crunchy texture and mild flavor. You can use Persian cucumbers as a substitute if you can’t find English ones. Just make sure they’re firm and fresh!

Carrots: The shredded carrot adds a bit of sweetness and color. You can swap it out with radish or bell peppers if you want a different crunch.

Green Onions: These give a nice oniony taste, but if you’re out, scallions or shallots can work too. Just chop them finely for better mixing.

Korean Red Chili Pepper Flakes (Gochugaru): They provide a lovely heat and color. If you can’t find gochugaru, use regular chili flakes, but adjust the amount to your spice preference.

Fish Sauce: This ingredient adds depth and authenticity, but you can leave it out for a vegetarian version or substitute with soy sauce.

How Do I Get the Right Texture for My Kimchi?

Getting the perfect crunch in your cucumber kimchi is all about properly salting the cucumbers. Start by slicing them and tossing with salt to help draw out excess water. Let them rest for about 20 minutes—this step is key!

• Drain them well after the rest, then give them a light squeeze to remove any extra moisture. This ensures your kimchi stays crisp and doesn’t become soggy!
• Mix your spicy paste thoroughly before adding the cucumbers. You want every piece coated!
• If you prefer a crunchier taste, refrigerate immediately instead of letting it ferment at room temperature for long. A shorter fermentation gives a fresher flavor!

Easy Cucumber Kimchi Recipe – Quick & Refreshing

Ingredients You’ll Need:

• 2 medium English cucumbers, sliced into 1/4 inch rounds
• 1 teaspoon salt
• 1/2 cup shredded carrot
• 3-4 green onions, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons Korean red chili pepper flakes (gochugaru)
• 1 teaspoon sugar
• 1 tablespoon fish sauce (optional for authenticity)
• 1 teaspoon sesame seeds

Time Needed:

This recipe will take about 30 minutes of prep time, plus some time for fermenting. You’ll spend about 10 minutes slicing and mixing, then about 20 minutes for the cucumbers to sit with salt. If you choose to let it ferment, you can wait about 12-24 hours at room temperature, or you can refrigerate it immediately if you prefer a fresher taste. It’s super easy and quick!

Step-by-Step Instructions:

1. Prepare the Cucumbers:

First, slice your English cucumbers into 1/4 inch rounds and place them into a mixing bowl. Add the teaspoon of salt and gently toss the cucumbers to coat them. Let them sit for about 20 minutes. This helps draw out excess water from the cucumbers, making them crispier. After 20 minutes, drain them and give them a light squeeze to remove any extra moisture.

2. Create the Spicy Paste:

In another bowl, mix together the shredded carrot, chopped green onions, minced garlic, minced ginger, Korean chili pepper flakes, sugar, and fish sauce (if you’re using it). Stir until everything is combined and you have a spicy paste. The flavors will meld together beautifully!

3. Combine Everything:

Now, add the drained cucumbers to your spicy mixture. Gently toss everything together until the cucumbers are thoroughly coated with that delicious seasoning. You want each piece to be bursting with flavor!

4. Add the Finishing Touches:

Sprinkle the sesame seeds over the kimchi and mix one last time to distribute the seeds evenly.

5. Store for Fermentation:

Transfer your cucumber kimchi to an airtight container or jar. If you want a quick fermentation, you can let it sit at room temperature for 12-24 hours. If you prefer a crunchier and fresher taste, you can skip this step and refrigerate it right away!

6. Serve and Enjoy:

Once ready, serve your cucumber kimchi chilled as a refreshing spicy side dish or snack. Enjoy the bright, zesty flavors!

Enjoy your quick and easy cucumber kimchi—crisp, spicy, and full of flavor!

FAQ for Easy Cucumber Kimchi Recipe

Can I Use Different Types of Cucumbers?

Absolutely! While English cucumbers are preferred for their mild flavor and crunch, Persian cucumbers make a great substitute. Just ensure they’re fresh and firm for the best results!

How Long Can I Store Leftover Kimchi?

Your cucumber kimchi will last up to one week in the fridge when stored in an airtight container. The flavors will continue to develop, but the cucumbers may soften over time. Enjoy within the week for the best texture!

What If I Don’t Have Gochugaru?

If you can’t find Korean red chili pepper flakes, you can use regular chili flakes instead. Just adjust the amount based on your spice preference, as regular chili flakes can be spicier than gochugaru!

Can I Make This Recipe Vegan?

Yes! To make this cucumber kimchi vegan, simply omit the fish sauce or substitute it with soy sauce or a splash of vegetable broth for extra flavor. The kimchi will still taste delicious and spicy!