Cucumber Kimchi Recipe

cucumber kimchi in a grey bowl garnished with sesame seeds

5 from 4 votes

Spicy gochugaru (Korean-style chili flakes) prove to be the perfect match for cool, juicy cucumbers in this simple kimchi recipe. You can eat it right away if you prefer, or let it ferment for a day or two which gives the kimchi a complex, but pleasant acidity. Garlic, ginger, green onions, and sesame seeds round out the flavor.

Prep Time10

Fermentation5

Total Time5 10

Course: Ferment

Cuisine: Korean

Keyword: cucumbers, garlic, ginger, vegetables

Servings: servings (about 2 cups)

Calories: 59kcal

Author: Jenny

Equipment

Large Mixing Bowl
medium mixing bowl
Quart-sized Jar
Plastic wrap

Ingredients

For the Cucumbers

8 small cucumbers (Persian, Kirby, or cocktail cucumbers)
4 tablespoons fine sea salt (about 34 grams)
8 cups hot water

For the Filling

1 medium carrot (sliced into matchsticks)
8 medium green onions (sliced into matchsticks)
6 cloves garlic (minced)
1 teaspoon freshly grated ginger
¼ cup gochugaru
2 tablespoons fish sauce
1 tablespoon unrefined cane sugar
¼ cup water
1 teaspoon fine sea salt

Instructions

Soaking the cucumbers

Slice the ¼ inch of the tip of each cucumber, and then slice them lengthwise, allowing ½ inch at the bottom of the cucumber. Rotate the cucumber and make a cut perpendicular to the first as though you would quarter the cucumber lengthwise, again allowing the cucumber to remain intact at the bottom tip. Place the cucumbers into a bowl.
Stir the salt into the hot water, and then pour it over the cucumbers. Weigh the cucumbers down with a plate so they remain submerged in the brine. Allow them to soak for 2 hours, then drain the water and pat the cucumbers dry.

Filling the cucumbers

Stir the carrot, green onions, garlic, ginger, gochugaru, fish sauce, sugar, water, and salt together in a medium bowl
Working with one at a time, stuff the cucumber with the filling, and then coat the outside of the cucumber with any additional filling or seasoning. Combine all the cucumbers into a jar or other dish, and then cover them with plastic wrap to prevent excess exposure to the air.

Fermentation

Allow the cucumbers to ferment for up to 1 day at room temperature. If your kitchen is hot, you may only wish to allow them to rest at room temperature for up to 12 hours.
Transfer the cucumbers to the fridge, and allow them to age for up to 3 days. Then enjoy.

Nutrition