Print Options:

Cucumber Kimchi

cucmber kimchi in a white bowl placing on the wooden table
Cuisine
Courses
Difficulty Beginner
Time
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
  • 3 Lebanese cucumbers (450 g / 1 pound)
  • 1 Tbsp coarse sea salt
  • 50 g 50 / 1.7 ounces carrots, julienned (optional)
  • 20 g 20 / 0.7 ounces garlic chives or chives, chopped in the same length as the cucumber (optional)
    • Kimchi sauce (Mix these well in a bowl)
  • 2 Tbsp gochugaru (korean chili flakes)
  • 1 Tbsp minced garlic
  • 1 Tbsp grated red apple or asian pear
  • 1 Tbsp honey or sugar
  • 1/2 Tbsp saeujeot (Korean salted shrimp)
  • 1/2 tsp Korean fish sauce
  • 1/2 tsp minced ginger
  • 1 tbsp Regular Soy Sauce ((If you don’t like using salted shrimps (1/2 Tbsp) and fish sauce (1/2 tsp), substitute them with this. dont use boths at a time))
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
Read it online: https://kimchifoods.com/recipe/cucumber-kimchi/
Samantha Doe
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.