Quick Cucumber Kimchi Recipe

Creating cucumber kimchi is like capturing a vibrant snapshot of summer in a jar. The crunch of the cucumbers mingled with the spicy kick of gochugaru and the earthy undertones of sesame seeds makes for a dish that’s not only refreshingly crisp but also delightfully complex—a perfect side to brighten up any meal.

I love how effortlessly Quick Cucumber Kimchi combines fresh cucumbers with the powerful flavors of Korean spices. My version of this recipe uses gochugaru to provide a spicy kick and minced garlic and fish sauce to give it that umami depth.

The go-to recipe in my kitchen yields several cups, and it lasts in the refrigerator for weeks. It’s a refreshing, tangy, cool dish that is somehow healthful enough to serve as a salad or a side and is also a delicacy because it doesn’t really require any cooking.

Quick Cucumber Kimchi Recipe Ingredients

• Cucumbers: Low-calorie, hydrating, and rich in antioxidants.
• Coarse Korean Sea Salt: Enhances flavor and aids in fermentation.
• Korean Red Pepper Flakes (Gochugaru): Adds heat and bold color, rich in vitamins.
• Fish Sauce: Adds umami, rich in minerals and amino acids.
• Rice Vinegar: Provides a mild tanginess and supports digestion.

Quick Cucumber Kimchi Recipe Ingredient Quantities

• 2 medium cucumbers, sliced into thin rounds
• 1 tablespoon coarse Korean sea salt (or kosher salt)
• 1 tablespoon sugar
• 3 cloves garlic, minced
• 2 green onions, chopped
• 1 tablespoon Korean red pepper flakes (gochugaru)
• 1 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds

How to Make this Quick Cucumber Kimchi Recipe

1. A big bowl should be used to mix together the cucumbers, which have been cut into thin slices, with coarse Korean sea salt and sugar. This mixture needs to be well-blended, and then it should be set aside for half an hour. The waiting time is crucial—it allows much of the cucumber moisture to escape and ensures that the cucumbers will be nice and crunchy after the pickling process.

2. After 30 minutes, wash the cucumbers with cold water, so they are freed of the salt and sugar. Let them drain and dry for a few minutes before you handle them. After they are dried, you are free to slice them any way that pleases you.

3. In a small bowl, mix the minced garlic, chopped green onions, Korean red pepper flakes, fish sauce, and rice vinegar until they are evenly combined.

4. Toss the drained cucumber slices with the mixture until they are completely coated.

5. Combine the sesame seeds and the cucumber mixture, and mix gently. Ensure that the seeds are evenly distributed.

6. Place the cucumber kimchi into an airtight container or clean jar, pressing down as you go to eliminate any air pockets. This method ensures that the kimchi will stay crunchy and fresh for the duration of its storage.

7. Allow the flavors to develop in the cucumber kimchi for about 1 to 2 hours at room temperature.

8. Once the cucumber kimchi has completed the first stage of fermentation, move it to the refrigerator. Allow it to chill for a minimum of 2 hours—though you can let it chill longer if that fits your schedule—before serving.

A chilly, refreshing dish is what you want here. If you serve it soon after it has been made, you will have a dish that is still, in essence, fermenting. You should not serve fermenting hot sauces or warm kimchis.

9. To yield the best results, allow it to sit in the refrigerator overnight so that the flavors can develop.

10. Enjoy your speedy cucumber kimchi alongside your favorite Korean meals. Serve it as a side dish, or chill it and use it as a garnish. This simple recipe covers all the bases for reimagining traditional kimchi.

Quick Cucumber Kimchi Recipe Equipment Needed

1. Large mixing bowl
2. Small mixing bowl
3. Knife
4. Cutting board
5. Colander or strainer
6. Airtight container or clean jar
7. Measuring spoons
8. Spoon or spatula for mixing

FAQ

• Can I use regular cucumbers instead of Korean cucumbers?Indeed, standard cucumbers function perfectly. Just ensure they are cut thinly for optimal mouthfeel.
• Is there a substitute for fish sauce in this recipe?Certainly, you may employ soy sauce or tamari for a vegetarian rendering, although the taste will be somewhat dissimilar.
• How long can I store cucumber kimchi?It can be kept in the fridge for about a week. However, it is best consumed fresh within the first few days.
• Can I reduce the amount of gochugaru if I don’t want it too spicy?Certainly, you can change the quantity of Korean red pepper flakes to suit your taste.
• What can I do if I don’t have rice vinegar?Substituting with white vinegar or apple cider vinegar can be done, though the flavor will change slightly.
• Can I skip the sugar in this recipe?Indeed, the sugar harmonizes the tastes. You might consider using a natural sweetener instead.

Quick Cucumber Kimchi Recipe Substitutions and Variations

Coarse Korean sea salt can be replaced with kosher salt or pink salt from the Himalayas.
Sugar can be substituted with honey or maple syrup for a different sweetness profile.
If gochugaru is unavailable, a mixture of crushed red pepper flakes and paprika can be used as a substitute. Korean red pepper flakes (gochugaru) can be replaced with this mix.
Soy sauce or tamari can be used in place of fish sauce. Soy sauce will lend a different depth of flavor to the dishes where you would typically use fish sauce. It’s an excellent alternative if you’re looking to keep things plant-based, as fish sauce tends to be one of the harder to replicate flavors and it’s almost always made with some kind of fish.
Rice vinegar can substitute for apple cider vinegar or white wine vinegar, which have a different profile of acidity.

Pro Tips

1. Uniform Slicing Use a mandoline slicer to ensure your cucumber slices are uniformly thin, which helps them absorb flavors evenly and stay consistently crunchy.

2. Salt Massage While mixing the cucumbers with salt and sugar, gently massage them with your hands. This helps draw out moisture more effectively, making the cucumbers extra crisp.

3. Chill Before Tossing After rinsing and draining the cucumbers, chill them in the refrigerator for 10-15 minutes. This will help them stay firm and enhance their ability to soak up the seasoning mixture.

4. Boost Flavor with Toasted Sesame Lightly toast the sesame seeds before adding them to the cucumber mixture. This will enhance their nutty flavor and add depth to your kimchi.

5. Fermentation Monitoring During the initial fermentation at room temperature, taste the kimchi intermittently. Adjust seasoning if necessary, and move it to the fridge once it reaches your desired level of tanginess. This ensures you hit the ideal balance of flavor and crunch.