This Easy Cucumber Kimchi is a refreshing twist on the classic dish! With crunchy cucumbers, a bit of spice, and tangy flavor, it’s perfect as a side or snack.
Making kimchi is a fun kitchen adventure! I love how quick and simple this recipe is—just mix, marinate, and enjoy. Plus, it’s a great way to impress friends at dinner!
Key Ingredients & Substitutions
Cucumbers: I recommend using Korean or English cucumbers for their crisp texture. In a pinch, any cucumbers will do, but those keep the crunch best. You can also try pickling cucumbers, which have a fantastic taste!
Salt: Regular table salt works well, but if you want a finer taste, use sea salt or kosher salt. Just avoid using iodized salt, as it can impact the flavor.
Korean Red Chili Pepper Flakes (Gochugaru): This gives the kimchi its signature spice. If you can’t find gochugaru, you can substitute with crushed red pepper flakes, but use less to avoid overpowering the flavor.
Fish Sauce: Essential for that umami flavor, but if you’re vegetarian, soy sauce works too! Some people like to use miso paste for a unique taste.
Green Onions: These add a nice fresh snap! If you’re out, chives or regular onions can be a good alternative.
How Do I Get the Perfect Crunch in My Cucumber Kimchi?
The secret to crunchy cucumber kimchi is salting the cucumbers properly. By sprinkling salt and letting them sit, you allow the cucumbers to release moisture, making them crispier after fermentation.
- Don’t rush the resting time—30 minutes is ideal. Drain and lightly squeeze the cucumbers without mashing them.
- Make sure your seasoning is mixed well with the cucumbers for even flavor distribution. Gently toss to coat every piece.
- Storing in a container with minimal air will help keep them crunchy during fermentation.
- If you want more crunch, add some radishes or carrots along with the cucumbers!
Easy Cucumber Kimchi Recipe for Beginners
Ingredients You’ll Need:
For the Cucumber Kimchi:
- 4 medium cucumbers (preferably Korean or English cucumbers)
- 2 teaspoons salt (for salting cucumbers)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons Korean red chili pepper flakes (gochugaru), adjust to taste
- 1 tablespoon fish sauce (or soy sauce for vegetarian option)
- 1 teaspoon sugar
- 2 green onions, chopped
- 1/2 small onion, thinly sliced (optional)
- 1 tablespoon sesame seeds (optional for garnish)
How Much Time Will You Need?
This recipe will take you about 15 minutes of active prep time and another 1 to 2 days for fermentation. It’s quick to prepare; the real magic happens as it sits and develops flavor. Just be patient while it ferments!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing the cucumbers and cutting them into bite-sized pieces—about 2-inch lengths or quarters lengthwise work great. Place the cucumber pieces in a large bowl.
2. Salt the Cucumbers:
Sprinkle the salt over the cucumbers and toss them to coat evenly. This step is important because it draws out moisture, making the cucumbers crispier. Let them sit for about 30 minutes. Then, drain the cucumbers and gently squeeze out any extra water. This keeps your kimchi crunchy!
3. Prepare the Seasoning:
In another bowl, mix the minced garlic, grated ginger, gochugaru, fish sauce (or soy sauce), sugar, chopped green onions, and thinly sliced onion if you’re using one. Stir everything together until it forms a nice, thick paste of seasoning that smells divine!
4. Combine the Cucumber and Seasoning:
Add the drained cucumbers into the bowl with the seasoning. Using your hands (or a spoon), gently toss everything together until all the cucumber pieces are well coated with that flavorful spicy paste.
5. Store the Kimchi:
Transfer your cucumber mixture into a clean jar or airtight container. Press it down to remove any air pockets. This will help with fermentation!
6. Ferment:
Now comes the fun part! Let the kimchi ferment at room temperature for 1 to 2 days. The time will depend on how sour you like it; check it after 24 hours. Once it reaches your preferred taste, pop it in the fridge to chill.
7. Serve and Enjoy:
When you’re ready to serve, dish it out into small bowls, and if you like, sprinkle some sesame seeds on top. Enjoy this refreshing cucumber kimchi as a delicious side dish or snack!
This cucumber kimchi is vibrant, crunchy, and lightly spicy with a tang that’s perfect for kimchi newcomers!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables for Kimchi?
Absolutely! You can make kimchi with various vegetables like radishes, carrots, or napa cabbage. Just slice them thinly and adjust the salting time accordingly, as firmer vegetables may need a little longer to draw out moisture.
How to Adjust the Spice Level?
If you prefer a milder kimchi, start with just 1 tablespoon of gochugaru and taste the mixture before adding more. You can also substitute with less spicy chili powder or omit it entirely for a non-spicy version. Feel free to tailor it to your taste!
How Do I Store Leftover Kimchi?
Store any leftover kimchi in an airtight container in the refrigerator. It will continue to ferment slowly, which can enhance flavors over time. Properly stored, it can last for several weeks—just make sure to check for taste and freshness!
Can I Make This Recipe Vegan?
Yes! Simply substitute fish sauce with soy sauce or a plant-based alternative, and you can enjoy a delicious vegan cucumber kimchi. Additionally, you can use mushroom soy sauce for added umami flavor without any animal products!
