Cucumber Kimchee
Elevate your side dish game with this vibrant and tangy Cucumber Kimchee recipe! Perfectly crisp cucumbers, like Kirby or Persian varieties, are salted to draw out excess moisture before being coated in a bold, spicy Korean-inspired marinade made with gochugaru, garlic, ginger, fish sauce, and a touch of sugar for balance. Optional additions like julienned carrots and sesame seeds provide added texture and visual appeal. This quick, no-cook recipe is ready to ferment in just 12–24 hours, delivering a punch of umami and zing that makes it an irresistible accompaniment to rice, grilled meats, or noodle dishes. Effortless to prepare and bursting with zesty flavor, this homemade cucumber kimchee is a must-try for lovers of Korean cuisine or anyone looking to add a lively kick to their meals.
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Recipe Information
Ingredients
- 4 medium-sized Cucumbers (preferably Kirby or Persian)
- 1 tablespoon Salt
- 3 large Garlic cloves, minced
- 2 tablespoons Gochugaru (Korean red chili flakes)
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 2 stalks Green onions, finely chopped
- 1 teaspoon Ginger, minced
- 1 small Carrot, julienned (optional)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Wash the cucumbers thoroughly. Cut them lengthwise into quarters, creating long spears. If the cucumbers are particularly long, halve the spears to create more manageable pieces.
Place the cucumber pieces into a large mixing bowl and sprinkle with 1 tablespoon of salt. Toss to coat the cucumbers evenly. Let them sit for 20 minutes to draw out excess water.
After 20 minutes, rinse the cucumbers under cold water to remove the salt. Drain them thoroughly and pat dry with a clean kitchen towel.
In a separate mixing bowl, combine the minced garlic, gochugaru, fish sauce, sugar, green onions, ginger, and carrot (if using). Mix well to form a spicy paste.
Add the drained cucumbers to the bowl with the spicy paste. Using clean hands or a spoon, gently massage the paste into the cucumbers until they are evenly coated.
Transfer the cucumbers to a clean, airtight container or glass jar. Press down lightly to remove air pockets and ensure the cucumbers are submerged in the spicy mixture. Seal the container.
Let the cucumber kimchee ferment at room temperature for 12-24 hours, depending on your desired level of tanginess. Taste after 12 hours to check for flavor development.
Once fermented to your liking, transfer the container to the refrigerator. The cucumber kimchee will continue to develop flavor in the fridge and can be enjoyed for up to 1 week.
Serve chilled as a side dish, garnish with sesame seeds, and enjoy!
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8394 mg | 365% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 19.1 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1343 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
