Cucumber Kimchi

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Servings: 1 Total Time: 25 mins Difficulty: Beginner
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"Crispy, Spicy, and Refreshing: A Flavor-Packed Cucumber Kimchi Adventure!"
cucmber kimchi in a white bowl placing on the wooden table pinit View Gallery 1 photo
cucmber kimchi in a white bowl placing on the wooden table pinit
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Healthy

Cucumber Kimchi

Cuisine: Courses: Recipe Keys: Gluten Free Quick Meals Vegan
Difficulty: Beginner Prep Time 25 mins Total Time 25 mins
Servings: 1
Best Season: Suitable throughout the year

Description

"A vibrant twist on traditional kimchi, this refreshing cucumber version combines crisp veggies with a perfect balance of spice, tang, and umami—ideal for a light snack or side dish!"

Ingredients

Main Ingredients

Kimchi sauce (Mix these well in a bowl)

How to Make Cucumber Kimchi

  1. Cut off both ends of the cucumber.
  2. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces.
  3. Put the cucumber into a large bowl then scatter the coarse sea salt around on top.
  4. Gently mix them so that the cucumber gets pickled evenly.
  5. Set it aside for 20 minutes
  6. Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl.
  7. Pour in the kimchi sauce then mix them gently.
  8. (If using) Add the carrots and garlic chives then mix with the rest again.
  9. Transfer into a glass container and cover.
  10. Keep it at room temperature for about 12 to 18 hours then move it to the fridge.
  11. Serve once chilled.
Nutrition Facts

Servings 1

Amount Per Serving
Calories 70kcal
% Daily Value *
Total Fat 1g2%
Sodium 1000mg42%
Potassium 125mg4%
Total Carbohydrate 9g3%
Dietary Fiber 2.5g10%
Sugars 5g
Protein 3g6%
Vitamin C 8 mg
Calcium 7.5 mg
Iron 0.4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

How to Store Cucumber Kimchi

Store kimchi in an air tight glass container. Cucumber kimchi is best to be consumed within 7 days. The older the cucumber kimchi gets, the more water it loses. Then it can get mushy.

Keywords: cucumber, cucumber kimchi, kimchi

Frequently Asked Questions

Expand All:
How long does cucumber kimchi last?

Cucumber kimchi can be stored in the refrigerator for 3–5 days. Since it's a fermented dish, its flavor will continue to develop over time. However, for the freshest taste and crunch, it's best consumed within the first 2-3 days.

Can I use regular cucumbers instead of Lebanese cucumbers?

Yes, you can use regular cucumbers, but Lebanese cucumbers are often preferred for their thinner skin and fewer seeds, which make them crispier and less watery. If using regular cucumbers, consider removing the seeds and peeling them to maintain the desired texture.

Is this recipe gluten-free?

  • The recipe is gluten-free,  if you use gluten-free soy sauce (instead of regular soy sauce) or omit the soy sauce altogether. Traditional soy sauce contains wheat, so be mindful of this substitution.

Can I make this cucumber kimchi spicy?

Yes, you can adjust the spiciness by increasing the amount of gochugaru (Korean chili flakes). Start with a little extra and taste as you go to achieve your preferred heat level.

Can I skip the fish sauce or salted shrimp?

Yes, you can skip the fish sauce or salted shrimp if you prefer a vegetarian or vegan version. Replace it with an extra tablespoon of soy sauce or a vegan fish sauce substitute for a similar umami flavor.

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