This Easy Cucumber Kimchi is perfect for beginners! With crisp cucumbers, a pop of spice, and a touch of garlic, it’s a tasty side dish that adds flavor to any meal.
Making kimchi is easier than you think! I love how quick this recipe is—just mix, marinate, and enjoy. You’ll feel like a pro in no time! 🥒
Key Ingredients & Substitutions
Cucumbers: Kirby or Persian cucumbers are ideal due to their crisp texture. If you can’t find them, English cucumbers work too. Just remember to peel them if they’re too waxy!
Salt: I use kosher salt because it’s less salty than table salt. If you’re watching your sodium intake, you can cut back or use a sea salt alternative. Just be mindful that the texture may change slightly.
Fish Sauce: This adds umami flavor, but if you’re vegetarian, soy sauce is a great substitute! For a more authentic taste, consider using mushroom soy sauce.
Korean Red Chili Flakes (Gochugaru): This gives kimchi its signature flavor and heat. If you need a milder option, try using paprika or crushed red pepper flakes, but adjust to your spice level!
How Do You Get the Best Flavor and Crunch in Your Kimchi?
Getting the right crunch and flavor in your cucumber kimchi is all about the salting and mixing! Here’s how:
- When salting cucumbers, allow them to sit for at least 30 minutes. This draws out moisture and helps them stay crunchy.
- Make sure to rinse the cucumbers well after salting. This prevents the kimchi from being overly salty.
- Mix gently but thoroughly with the kimchi paste to ensure every piece is coated. This boosts flavor absorption!
- Ferment at room temperature based on your taste preferences. A shorter fermentation yields a fresher taste, while longer fermentation deepens flavors.
Enjoy your homemade kimchi as a side dish, topping for rice, or in a delicious rice bowl!
Easy Cucumber Kimchi Recipe for Beginners
Ingredients You’ll Need:
For the Kimchi:
- 3 medium cucumbers (kirby or Persian cucumbers work well)
- 1 tablespoon salt
- 2 teaspoons sugar
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 tablespoons Korean red chili flakes (gochugaru) – adjust to taste
- 2 tablespoons fish sauce (or soy sauce for vegetarian version)
- 2 green onions, thinly sliced
- 1/2 small onion, thinly sliced
- 1 teaspoon sesame seeds (optional)
How Much Time Will You Need?
This easy cucumber kimchi takes about 10-15 minutes of prep time and an additional 1-2 days for fermentation at room temperature. After that, it’s best to chill in the fridge for at least 2 more days for optimal flavor. In total, allow about 3 days before enjoying your delicious homemade kimchi!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing the cucumbers thoroughly. Cut them into bite-sized pieces, ideally in around 2-inch lengths or rounds. This way, they will be easier to eat and absorb the flavors of the kimchi.
2. Salt the Cucumbers:
Place the cucumber pieces into a large bowl. Sprinkle them evenly with salt, then toss gently to coat. Let the cucumbers sit for about 30 minutes. This process helps draw out excess water, keeping them crunchy.
3. Rinse and Drain:
After 30 minutes, rinse the cucumbers under cold water to remove excess salt. Drain them well, ensuring they are not wet when mixed with other ingredients.
4. Make the Kimchi Paste:
In a separate bowl, combine the sugar, minced garlic, minced ginger, gochugaru, fish sauce, sliced green onions, and sliced onion. Mix everything together well to create a flavorful kimchi paste.
5. Mix it All Together:
Add the drained cucumber pieces to the bowl with the kimchi paste. Mix thoroughly, ensuring every piece of cucumber is coated with the spicy seasoning. It’s best to use your hands (wear gloves if you prefer!) for an even coating.
6. Transfer and Ferment:
Transfer the cucumbers with the spicy paste into a clean airtight container or jar. Leave the container at room temperature for 1 to 2 days to let it ferment slightly. The longer you leave it, the tangier it will get, so adjust to your taste preference.
7. Refrigerate and Enjoy:
Once you’re happy with the fermentation level, store the kimchi in the refrigerator. It’s best after 2 more days for flavors to meld together. Your cucumber kimchi can be kept refrigerated for up to 1 week!
8. Serve and Garnish:
Before serving, sprinkle with sesame seeds for an added touch. Enjoy your refreshing and spicy cucumber kimchi as a delightful side dish with any meal!
FAQ about Easy Cucumber Kimchi
Can I Use Different Types of Cucumbers?
Absolutely! Kirby and Persian cucumbers are great choices because they are crisp, but you can also use English cucumbers. Just peel them if the skin is too thick or waxy.
How Can I Adjust the Heat Level?
If you prefer milder kimchi, start with 1 tablespoon of gochugaru and taste the mixture before adding more. You can also reduce the amount or substitute with a milder chili powder.
Can I Make This Kimchi Vegan?
Yes, simply replace the fish sauce with soy sauce or a vegetarian alternative. You can also add a bit of miso paste for added depth of flavor!
How Do I Store Leftovers?
Store any leftover kimchi in an airtight container in the refrigerator. It can last up to a week and often tastes even better after a couple of days in the fridge as the flavors develop!
