Cucumber kimchi is a summer favorite in my home! It’s light, refreshing and super crisp and crunchy.
It goes really well with Korean BBQ, rice, noodles, – basically anything you would eat kimchi with! I personally think it’s tastes the best when it’s freshly made but it can be stored in the fridge for up to 4 days.
Cucumber kimchi isn’t as salty as regular kimchi so I often eat it on it’s own. Make extra because these will go quick!
Korean Cucumber Kimchi
- 4 cucumbers Persian, Indian, Kirby
- 1 tbsp salt
- 2 oz garlic chives chopped
- 1/4 onion thinly sliced
- 2 garlic cloves minced
- 1 scallion finely chopped
- 2 tbsp gochugaru Korean red pepper flakes
- 1 tbsp sugar adjust to taste
- 1 1/2 tbsp fish sauce adjust to taste
- 2 tsp white vinegar
- 1 tsp roasted sesame seeds
- Cut the cucumbers into thirds, then cut each third into quarters. They should be about 2-inches in length.
- Transfer cucumbers to the bowl and add salt. Mix thoroughly. Set aside for 20 to 30 minutes.
- After 20 to 30 minutes has passed, you should see a pool of water at the bottom of the bowl with cucumbers. Drain the cucumbers well and transfer to a new bowl.
- Toss in the garlic chives, onion, scallions, and garlic. Add gochugaru, sugar, fish sauce, white vinegar, and sesame seeds.
- Using your hands (with gloves on), mix everything together, making sure to rub the seasoning into the cucumber.
- Serve immediately or transfer to the fridge to chill for up to 4 days.
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