Quick and Easy Cucumber Kimchi: Cool, Crisp and Spicy

By: David

My husband spent time in Korea while in the U.S. Army and fell in love with the food. Some that stood out were the different types of Kimchi he tried. He fell in love with the flavors. I remember that he liked it so much he wanted me to try Kimchi. My first experience tasting Kimchi was at a farmers’ market in Charlottesville, Virginia, that we visited. We bought some jars and brought them back home with us.

This year, we have had such a large cucumber yield that we have been coming up with new ways to use cucumbers in dishes (without making pickles). And when you’ve got more cucumbers than you know what to do with, it’s time to get creative. Cucumber Kimchi was one that we decided to try this year.

Kimchi’s History

Kimchi has deep roots in Korean history, originally created as a way to preserve vegetables through the long, cold winters. Folks would salt and store their harvest to keep it from spoiling, and over generations, that simple method turned into the bold, fermented side dish we know today. Today, there are endless versions—some fiery and red, others mild and briny—all depending on what veggies and seasonings are used.

In Korean homes, kimchi is a daily staple. Most meals are served with at least one kind, sometimes more. It’s so central to the cuisine that many families even invest in a special refrigerator made just for storing it. These kimchi fridges run a little colder, retain moisture better, and maintain a steady temperature, allowing flavors to develop just right. It’s that kind of care and tradition that makes kimchi more than just a side dish—it’s part of the culture.

We don’t have any special equipment or refrigeration, nor do we have the means to ferment the vegetables for extended periods. Instead, this kimchi recipe marinates for up to 2 hours at room temperature. My husband discovered a recipe that took him on a trip to Korea. Inspired and adapted from My Korean Kitchen.

Equipment You Will Need?

• Large Bowls
• Glass container with a Lid
• Cutting board
• Knives for cutting vegetables
• Grater

Prep & Cook Time

Kimchi Recipe

Ingredients

• 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), minced (if you don’t have this add more fish sauce below)
• 1/2 tsp Korean fish sauce
• 1/2 tsp minced ginger

** Note** If you don’t like using salted shrimps (1/2 Tbsp) and fish sauce (1/2 tsp), substitute them with 1 Tbsp regular soy sauce. I use 1 Tbsp soy sauce instead of salted shrimps.

Instructions

Step 1: Prep the Cucumbers

• Cut off both ends of the cucumber. Divide the cucumber into 3 pieces, then cross-cut each piece lengthwise. You should end up with (1.5-inch) length cucumber pieces. Place the cucumber in a large bowl, then sprinkle the coarse sea salt evenly on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes. This helps to draw out the excess water and gives them a nice crunchy bite.

Step 2: Make the Marinade, see Kimchi Sauce Recipe below.

Step 3: Mix It Up

• Drain the liquid from the cucumber, then transfer the cucumber to a clean bowl. Pour in the kimchi sauce, then mix it gently. Add the carrots and garlic chives, then mix with the rest again. Transfer the mixture into a glass container and cover it.

Step 4:  Let It Rest

• Store at room temperature for approximately 12 to 18 hours, then transfer to the refrigerator. Serve once chilled.
• Store in an airtight container and use within 7 days. It will get mushy the longer it sits, so eat sooner rather than later.

Nutrition Information

(Per ½ cup serving – approx.)

Calories: 28 Carbohydrates: 4g Sugar: 1g Fiber: 1g Protein: 1g Fat: 0.5g Sodium: 420mg (varies by salt and fish sauce brand)

Vegan-Friendly Option: Use soy sauce instead of fish sauce

Storage Tips

Store in an airtight container in the fridge for up to 7 days. The flavor intensifies over time, so it’s even better after the second or third day. Use a clean fork each time to avoid contamination. The veggies will lose their crunchy texture over time.

Closing Thoughts

If you have cucumbers piling up and don’t really want to make big patches of pickles, try this wonderful Cucumber kimchi recipe. Brings back the taste of Korea and keeps an old tradition going thousands of years later. This quick and easy Cucumber Kimchi recipe will bring the freshness of our summer garden with a hint of spice.

Please leave a comment and let me know if you’ve tried this recipe.