Cucumber Kimchi Recipe

How to Make Cucumber Kimchi ;A Refreshing and Spicy Korean Recipe

Kimchi is a cornerstone of Korean cuisine, renowned for its bold flavors and health benefits. While traditional kimchi is made with napa cabbage, there’s another version that’s lighter, crunchier, and perfect for warmer weather: cucumber kimchi recipe. This variation is called “Oi Kimchi” (오이 김치) in Korean and is an easy, quick, and refreshing way to enjoy the tangy, spicy, and umami-packed flavors of kimchi.

In this blog, you’ll learn how to make cucumber kimchi at home with a step-by-step recipe. Not only is it simple and fast to prepare, but it’s also packed with probiotics, making it a healthy addition to your meals. Whether you’re a fan of Korean food or just looking to expand your culinary repertoire, this cucumber kimchi recipe will be a hit in your kitchen.

What is Cucumber Kimchi​?

kimchi cucumber is a quick-fermented side dish that uses cucumbers as the main ingredient. Unlike traditional cabbage kimchi, which can take weeks to ferment, cucumber kimchi is a “quick kimchi” that’s ready to eat in just a few hours or days, depending on how tangy you like it. The cucumbers absorb the spicy, savory flavors of the marinade while maintaining their crisp texture, making them the perfect side dish for grilled meats, rice bowls, or even as a snack on their own.

Why You’ll Love This Recipe

1. Quick and Easy: No need to wait weeks—this recipe takes just a few hours to ferment.
2. Refreshing and Crunchy: Perfect for hot days or when you want a light, flavorful side dish.
3. Customizable Spice Level: Adjust the spice to suit your taste, whether you prefer mild or extra hot.
4. Packed with Probiotics: Like all kimchi, this recipe supports gut health thanks to its natural fermentation process.

Ingredients for Cucumber Kimchi

To make authentic kimchi cucumber recipe, you’ll need a handful of fresh ingredients, many of which you may already have in your kitchen. Here’s what you’ll need:

For the Cucumber:

• 5 small cucumbers (preferably Korean or Persian cucumbers, as they are crisp and thin-skinned)
• 1 tablespoon salt (for salting the cucumbers)

For the Kimchi Marinade:

• 3 tablespoons Korean red pepper flakes (Gochugaru)
• 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
• 1 tablespoon sugar (or honey for a natural sweetener)
• 4 cloves garlic, minced
• 1 teaspoon ginger, grated
• 3 green onions, finely chopped
• 1 small carrot, julienned (optional, for added texture and sweetness)
• 1 tablespoon sesame seeds (for garnish)

Step-by-Step Cucumber Kimchi Recipe

Step 1: Prepare the Cucumbers

1. Wash the cucumbers thoroughly and cut them into bite-sized pieces, about 2 inches long. You can slice them in half lengthwise or into quarters, depending on your preference.
2. Place the cucumber pieces in a large bowl and sprinkle them with the salt. Toss gently to coat, then let them sit for 20-30 minutes. This will draw out excess moisture and help the cucumbers absorb the marinade.
3. After salting, rinse the cucumbers under cold water to remove excess salt and pat them dry with a clean kitchen towel.

Step 2: Make the Kimchi Marinade

1. In a separate bowl, combine the Korean red pepper flakes, fish sauce (or soy sauce), sugar, minced garlic, grated ginger, and chopped green onions. Mix until you get a thick, well-blended paste.
2. Add the julienned carrot to the mixture if you’re using it, as this adds a touch of sweetness and color to the kimchi.

Step 3: Mix the Cucumbers with the Marinade

1. Add the salted cucumbers to the bowl with the marinade.
2. Using your hands (wear gloves to avoid staining your hands with the red pepper), gently massage the marinade into the cucumbers, ensuring each piece is evenly coated.

Step 4: Store and Ferment

1. Transfer the cucumber kimchi to a clean, airtight container or jar. Press down firmly to remove any air pockets.
2. Let the kimchi sit at room temperature for 3-6 hours to allow the flavors to meld. If you prefer a tangier taste, you can ferment it in the fridge for 1-2 days before serving.

Step 5: Serve and Enjoy!

1. Once the cucumber kimchi is ready, garnish with sesame seeds and serve it as a side dish alongside rice, grilled meat, or any Korean-inspired meal.
2. Store leftovers in the refrigerator, where they’ll continue to ferment slowly. Cucumber kimchi is best enjoyed within 1 week for maximum crunch and flavor.

Tips for Perfect Cucumber Kimchi Recipe

1. Choose the Right Cucumbers: Look for Korean, Persian, or Kirby cucumbers, as they have thin skins and a firm, crisp texture. Avoid large cucumbers with thick skins or too many seeds.
2. Adjust the Spice Level: If you prefer less spice, reduce the amount of Korean red pepper flakes or add more sugar to balance the heat.
3. Use Fresh Ingredients: Fresh garlic, ginger, and green onions are essential for authentic flavor. Avoid using pre-minced garlic or powdered ginger.
4. Experiment with Add-Ins: You can customize your cucumber kimchi by adding thinly sliced radishes, napa cabbage, or even small pieces of apple for a unique twist.

Health Benefits of Cucumber Kimchi

Cucumber kimchi isn’t just delicious,it’s also a nutritional powerhouse. Here are some of the key health benefits:

1. Probiotic Boost: Like all fermented foods, cucumber kimchi is rich in beneficial bacteria that promote gut health and improve digestion.
2. Low in Calories: Cucumbers are naturally low in calories and high in water content, making this dish a healthy choice for weight management.
3. Rich in Vitamins: This kimchi is packed with vitamins A, C, and K from the cucumbers and carrots, as well as antioxidants from the garlic and ginger.
4. Anti-Inflammatory: The garlic, ginger, and red pepper flakes have natural anti-inflammatory properties that support overall health.

Conclusion

making cucumber kimchi at home is a simple and rewarding way to enjoy the vibrant flavors of Korean cuisine. This quick and easy recipe is perfect for beginners and experienced cooks alike, offering a refreshing twist on traditional kimchi. Whether you serve it as a side dish, snack, or topping, cucumber kimchi is sure to impress your taste buds and boost your health.

So, gather your ingredients, follow this step-by-step guide, and enjoy the delicious, crunchy, and probiotic-packed goodness of cucumber kimchi. Happy fermenting!