Zippy Cucumber Kimchi Recipe: A Fresh Korean Twist

Cool cucumbers meet spicy korean magic in this vibrant cucumber kimchi that dances between crisp textures and bold flavors.

Salt and fermentation work their transformative spell, creating a tangy side dish bursting with personality.

Kimchi lovers will adore this refreshing twist on traditional recipes.

Korean culinary traditions inspire these zesty pickle-like bites that spark excitement on any plate.

Chili flakes and garlic bring intense depth to each crunchy morsel.

Probiotics and incredible taste combine in this simple yet sophisticated preparation.

You’ll want to make extra batches because friends will beg for this addictive recipe.

Cucumber Kimchi With Bright Heat and Crunch

• Adjust the gochugaru chili flakes to match your personal heat tolerance, making this recipe adaptable for everyone from mild-loving to spice-craving food enthusiasts.
• Packed with probiotics from fermentation and loaded with crisp cucumber goodness, this dish offers a healthy, low-calorie Korean-inspired snack that supports gut health and provides a delightful crunch.
• Enjoy as a zesty side dish, sandwich topping, or quick appetizer that pairs wonderfully with grilled meats, rice dishes, and brings a tangy kick to any meal.

What You Need for Cucumber Kimchi

Main Ingredients:

• Cucumber: Fresh and crisp base for kimchi, perfect for summer dish. English or Korean cucumbers work best for a crunchy texture.
• Salt, Sugar: Help draw out moisture and enhance cucumber's natural flavor. Sea salt or kosher salt recommended.

• Gochugaru, Green Onions, Sesame Seeds: Core flavor contributors adding spice, freshness, and nutty undertones. Korean red pepper flakes provide authentic heat.
• Garlic, Ginger: Classic Korean aromatics bringing depth and traditional flavor profile. Fresh ingredients preferred over pre-minced versions.

• Fish Sauce, Soy Sauce, Sesame Oil: Provide umami, saltiness, and rich background notes. Substitute fish sauce with soy sauce for vegetarian option. Korean or Thai fish sauce recommended.

Meals That Go Well with Cucumber Kimchi

• Select a crisp, slightly sweet Riesling to balance the spicy and tangy flavors of cucumber kimchi. Its light acidity and subtle fruitiness complement the bold Korean-inspired dish perfectly.
• Brew a chilled green tea with subtle grassy notes that will harmonize with the cucumber's freshness and cut through the kimchi's intense spiciness.
• Serve alongside steamed white rice to absorb the vibrant seasoning and provide a neutral base that enhances the kimchi's complex taste profile.
• Pair with grilled chicken or tofu to create a balanced meal that allows the cucumber kimchi to shine as a zesty, refreshing side condiment.

Spice and Herb Variations for Cucumber Kimchi

• Vegan Cucumber Kimchi: Replace fish sauce with tamari or coconut aminos to create a plant-based version without losing depth of flavor.
• Low-Sodium Cucumber Kimchi: Reduce salt quantity and use a low-sodium soy sauce alternative while maintaining the kimchi's signature zesty profile.
• Mild Spice Cucumber Kimchi: Decrease gochugaru quantity or substitute with mild paprika for those preferring less heat in their fermented vegetables.
• Herb-Infused Cucumber Kimchi: Add fresh dill or cilantro to the seasoning paste for an unexpected herbal complexity that complements the traditional kimchi flavor.

How to Prepare Crisp and Tangy Cucumber Kimchi

Step 1: Clean and Chop Cucumbers

Thoroughly rinse cucumbers under running water. Slice cucumbers into bite-sized pieces, creating diagonal chunks or quarter cuts that provide an appealing texture. Select fresh, crisp cucumbers for the best results.

Step 2: Salt and Drain Cucumbers

Transfer cucumber pieces into a large mixing bowl. Sprinkle with kosher salt and granulated sugar. Gently massage ingredients together, ensuring even coating. Allow cucumbers to rest for 20-30 minutes, which helps extract excess liquid and concentrates flavor.

Step 3: Create Spicy Seasoning Blend

• Korean red pepper flakes (gochugaru)
• Fish sauce
• Sesame oil
• Minced garlic
• Fresh grated ginger
• Chopped green onions
• Toasted sesame seeds

Combine all ingredients in a separate bowl, whisking until thoroughly integrated. Adjust spice levels according to personal preference.

Step 4: Rinse and Prepare Cucumbers

Carefully drain salted cucumbers using a colander. Rinse under cold water to remove excess salt. Pat dry using clean kitchen towels or paper towels, ensuring minimal moisture remains.

Step 5: Mix and Coat

Pour seasoning mixture over prepared cucumbers. Use hands or utensils to thoroughly distribute spices, guaranteeing each cucumber piece receives robust flavor coverage.

Step 6: Marinate and Chill

Transfer seasoned cucumber kimchi into sealed container. Refrigerate for 1-2 hours before serving. Longer refrigeration allows deeper flavor development and enhanced taste profile.

Tips for Fermentation and Balance

• Salt Wisely: Use coarse sea salt or kosher salt for better cucumber preparation, avoiding iodized salt which can create bitter flavors.
• Drain Thoroughly: After salting, squeeze out excess moisture to prevent watery kimchi and ensure a crisp, crunchy texture.
• Customize Spice Levels: Adjust gochugaru quantities to match your heat tolerance, starting with less and gradually increasing for perfect personal kick.
• Serve Fresh: Consume cucumber kimchi within 3-4 days for optimal crunchiness and vibrant flavors, storing in an airtight container in the refrigerator.
• Dietary Adaptation: Replace fish sauce with tamari or coconut aminos for vegetarian or vegan versions without compromising the authentic kimchi taste.

How to Store and Keep Cucumber Kimchi Fresh

• Store cucumber kimchi in an airtight container in the refrigerator for up to 5 days. Keep the container sealed tightly to maintain freshness and prevent odors from spreading.
• Always use clean utensils when serving to prevent bacterial contamination and extend the kimchi's shelf life.
• Avoid freezing cucumber kimchi, as the texture will become watery and lose its crisp, crunchy quality when thawed.
• Consume chilled or at room temperature. Stir gently before serving to redistribute the seasoning and prevent separation of ingredients.

Cucumber Kimchi Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 31 reviews

• Total Time: 45 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Korean cucumber kimchi dances with tangy, spicy flavors that awaken summer palates. Crisp vegetables and bold seasonings combine into a quick, zesty side dish you’ll crave alongside grilled meats or rice bowls.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 small cucumbers (Persian or Kirby cucumbers)
• 1 tablespoon (15 milliliters) coarse salt
• 2 teaspoons (10 grams) sugar

Seasoning Ingredients:

• 2 tablespoons (30 milliliters) gochugaru (Korean red chili flakes)
• 1 tablespoon (15 milliliters) fish sauce
• 1 teaspoon (5 milliliters) sesame oil
• 2 teaspoons (10 grams) minced garlic
• 1 teaspoon (5 grams) minced ginger
• 2 green onions, thinly sliced

Garnish Ingredients:

• 1 teaspoon (5 grams) sesame seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. Meticulously cleanse fresh cucumbers, slicing them into uniform bite-sized segments, creating visually appealing chunks approximately one-inch in length.
2. Generously distribute salt and sugar over cucumber pieces, thoroughly massaging the seasonings to ensure complete coverage, then allow the mixture to rest for 25-30 minutes, enabling natural moisture extraction.
3. Develop a vibrant seasoning blend by combining fiery gochugaru, umami-rich fish sauce, aromatic sesame oil, minced garlic, freshly grated ginger, finely chopped green onions, and nutty sesame seeds, creating a complex flavor profile.
4. Carefully rinse salted cucumber pieces under cool running water, eliminating excess sodium, then thoroughly pat dry using a pristine kitchen towel to remove residual moisture.
5. Gently fold seasoning mixture into prepared cucumbers, ensuring each piece receives an even, luxurious coating of the spicy, fragrant marinade.
6. For optimal taste development, refrigerate the kimchi for 1-2 hours, allowing flavors to harmonize and intensify, though the dish remains delectable when consumed immediately.
7. Serve chilled as a refreshing, zesty side dish that tantalizes the palate with its dynamic blend of textures and bold Korean-inspired seasonings.

Notes

• Choose firm, fresh cucumbers for the crispiest texture and best flavor in your kimchi.
• Adjust salt levels carefully to prevent overly salty or bland cucumber kimchi.
• Experiment with different chili flake amounts to customize the spice level to your preference.
• For a vegetarian version, replace fish sauce with tamari or coconut aminos to maintain umami depth.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Snacks, Appetizer
• Method: Blending
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 25
• Sugar: 1 g
• Sodium: 500 mg
• Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg