Cucumber Kimchi
Add a fresh and zesty twist to your side dishes with this irresistible Cucumber Kimchi recipe! Perfectly crisp Persian or Korean cucumbers are transformed into a vibrant, tangy, and spicy delight with traditional Korean ingredients like gochugaru, fish sauce, and sesame seeds. Elevated with hints of garlic, ginger, and juicy julienned carrots, this quick and easy kimchi requires just 30 minutes of prep time and minimal effort, making it ideal for both beginners and seasoned fermentation enthusiasts. Serve chilled for a refreshing accompaniment to rice bowls, grilled meats, or Korean BBQ spreads. Packed with bold flavors, probiotics, and crunch, this homemade cucumber kimchi is sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 4 medium cucumbers (preferably Korean or Persian)
- 2 tablespoons salt
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 4 garlic cloves, minced
- 1 teaspoon ginger, minced
- 3 green onions, thinly sliced
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 tablespoon sesame seeds
- 1 small carrot, julienned
Instructions
Wash the cucumbers thoroughly and make sure they are dried completely.
Cut the cucumbers into quarters lengthwise, then cut them into roughly 2-inch long pieces.
In a large bowl, toss the cucumbers with the salt until evenly coated.
Let the salted cucumbers sit for about 20 minutes to draw out excess moisture.
While the cucumbers are sitting, prepare the kimchi seasoning by mixing the Korean red pepper flakes, minced garlic, minced ginger, sliced green onions, fish sauce, sugar, and sesame seeds in a separate bowl.
After 20 minutes, rinse the cucumbers under cold water to remove excess salt and pat them dry with a clean towel.
Add the cucumbers and the julienned carrot to the bowl with the kimchi seasoning, and toss everything together until the cucumbers and carrots are well coated with the spices.
Transfer the cucumber kimchi to a clean, airtight container.
Let it sit at room temperature for about 4 to 6 hours for mild fermentation, then refrigerate.
Cucumber kimchi can be served chilled and is best consumed within a week while it retains its crunch.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 16739 mg | 728% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 20.0 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1452 mg | 31% | |
*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.
