Cucumber Kimchi is an easy do-it-yourself kimchi recipe! If you have ever wanted to make your own kimchi, here is a simple recipe to get you started making your own homemade kimchi.
This quick cucumber kimchi recipe is an easy update to the traditional Korean cabbage kimchi. Instead of Napa cabbage usually found in cabbage kimchi, cut cucumbers, pungent garlic, and chili flakes create the crunchy texture and yummy flavor to make this Korean cucumber kimchi!
Are you looking for great ways to pickle or ferment veggies? Try my quick pickled veggies. Great for anything from tacos to burgers.
What is Kimchi?
Kimchi is basically fermented, salted, and seasoned vegetables. It is full of excellent probiotics and good bacteria because of all that bubbling and growing that happens during fermentation. Kimchi is traditionally recognized as Korean food but has made its way all over the world and is one of my favorite Korean recipes. It is just sooo yummy.
your ingredient checklist:
- Cucumbers. I recommend Kirby cucumbers or Persian cucumbers instead of an English cucumber because they have thinner skin than the English variety, have less water content, and closer to the Korean cucumbers.
- Carrots. Try to cut the carrots similar in size to the cut cucumber so that the cucumber piece and the carrot piece make a yummy bite.
- Onion. I like to use white onions but green onions are also delicious and have a more mild flavor.
- Garlic. Fresh garlic or even garlic chives work best. You want a good strong garlic flavor!
- Korean chile powder (Gochugaru). It is usually easy to find at asian-food section of large supermarkets and asian markets… you can use Korean chili flakes if it is easier to find. Red pepper flakes can be a substitute if you have no luck finding the chili flakes.
- Rice vinegar. Rice vinegar has a mild and gentle flavor perfect for kimchi. You can use a white vinegar if you don’t have the rice vinegar.
- Soy sauce or Tamarind to give a lovely contrast to the sweet cucumber.
- Sesame oil. Sesame oil gives the necessary fat to cut the soy sauce and vinegar as well as a lovely flavor.
- Sesame seeds (for garnish).
Optional Ingredients:
- Fresh ginger, if you have it, is a great addition to kimchi. It provides a great crunchy texture and bite.
- Korean Fish sauce, in a small amount, will deepen the flavor of the kimchi. Thai Kitchen Fish sauce is an easy to find fish sauce that works fine but, if you can find it, the korean fish sauce is saltier and more fishier than those often used in Asian dishes.
- Finely sliced fresh chili peppers will provide even more spice and depth of flavor as well as look absolutely lovely!
steps for cucumber kimchi recipe:
- Slice cucumbers and carrots evenly in similar sizes.
- Slice half of the onion and place all vegetables in a large bowl.
- Sprinkle salt on vegetables and mix well until salt has evenly coated all of the vegetable slices. Let vegetables stand in bowl for 20 minutes at room temperature. (See tip)
- In the meantime, finely mince fresh garlic cloves and place in a medium bowl along with the remaining ingredients. Mix thoroughly until sauce is fully combined.
- After the vegetables have finished soaking in the salt, drain the excess water at the bottom of the bowl, rinse the salted cucumbers and vegetables thoroughly with a cup of water and pat dry with paper towels—return the vegetables to mixing bowl.
- Combine vegetables and sauce until mixture is well incorporated and serve.
- Optional: this dish may be garnished with sesame seeds after plating.
how to store kimchi:
- Cucumber kimchi is best eaten fresh. However, you can store cucumber kimchi with good results.
- Store, covered, at room temperature for 1 week. I like to store mine in a tightly sealed mason jar.
- Cover and refrigerate kimchi for up to 6 weeks. However, the fermentation process will continue and the flavor will get stronger and stronger the longer it is stored.
This kimchi tastes amazing on a plate of rice, grains, a side dish, or a simple condiment on hot dogs or burgers.
Kimchi, like coleslaw, is adaptable to whatever veggies you have on hand. Try using cabbage, green peppers, radish, or other veggies you have on hand.
What do you eat with kimchi cucumber:
- quick Thai Peanut Noodles
- Glazed Shrimp Rice Bowl
- Homemade Egg Fried Rice (with tips and tricks to get it right every time!)
- Easy Thai Curry Recipe
30 MINUTE CUCUMBER KIMCHI RECIPE
| 2 cups
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An easy cucumber kimchi ready to be served in 30 minutes. Great for making and storing!
Ingredients
- 4 mini or Persian cucumbers
- 2 small carrots
- Half of a medium onion
- 2 cloves of garlic
- 2 1/2 teaspoons salt
- 2 1/2 tablespoons Korean red chili pepper powder
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 3 tablespoons sesame oil
- 2 1/2 tablespoons sugar
- Sesame seeds for garnish
Instructions
- Slice cucumbers and carrots evenly in approximately 1/2 inch sections.
- Cut half of the medium onion in slices and place all vegetables in a medium sized bowl.
- Sprinkle salt on vegetables and mix well until salt has evenly coated all of the vegetable slices. Let vegetables stand in bowl for 20 minutes at room temperature. (See tip)
- In the meantime, finely mince fresh garlic cloves and place in a small bowl along with the Korean red chili pepper powder, rice vinegar, soy sauce, sesame oil and sugar. Mix thoroughly until sauce is fully combined.
- After the vegetables have finished soaking in the salt, drain the excess water at the bottom of the bowl, rinse the vegetables thoroughly with water and pat dry with paper towels. Return vegetables to mixing bowl.
- Combine vegetables and sauce until mixture is well incorporated and serve.
- Optional: this dish may be garnished with sesame seeds after plating.
Notes
Tips
– You will know that your vegetables are done sitting in the salt mixture when there is a good amount of water at the bottom of your bowl and your vegetables are “flexible” meaning you can slightly bend them. (See picture of bending cucumber slice”.
-To store, place in a glass mason jar and refrigerate for up to one week.
– You will know that your vegetables are done sitting in the salt mixture when there is a good amount of water at the bottom of your bowl and your vegetables are “flexible” meaning you can slightly bend them. (See picture of bending cucumber slice”.
-To store, place in a glass mason jar and refrigerate for up to one week.
Nutrition
Serving: 0.5cupCalories: 339kcalCarbohydrates: 32gProtein: 6gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 9gSodium: 4625mgPotassium: 625mgFiber: 6gSugar: 21gVitamin A: 13274IUVitamin C: 8mgCalcium: 85mgIron: 3mg
