This Easy Cucumber Kimchi is a fun and spicy twist on a classic! Fresh cucumbers are pickled with garlic, chili, and a splash of soy sauce, making them crunchy and zesty.
Making kimchi sounds fancy, but trust me, it’s a breeze! I love munching on these cucumbers with rice or as a snack. Plus, it’s a great way to impress your friends at dinner!
Key Ingredients & Substitutions
Cucumbers: Kirby or Persian cucumbers are ideal for this recipe because they are crunchy and maintain their texture. If they’re not available, any small, firm cucumber will do, but avoid large ones as they can be watery.
Salt: Regular table salt works, but I prefer kosher salt as it’s less processed. If you’re aiming for a low-sodium version, try using a potassium-based salt alternative, just remember it may affect the flavor slightly.
Korean Red Pepper Flakes (Gochugaru): This ingredient is crucial for authentic flavor. If you can’t find it, try using crushed red pepper, but adjust based on your spice preference, as it can be hotter.
Fish Sauce: Traditional in kimchi, fish sauce adds depth. If you’re vegetarian, soy sauce is a great substitute; just be careful to choose a low-sodium version to avoid overpowering the flavor.
Sugar: It balances spiciness. You can swap it for honey or agave syrup, but this may alter the flavor slightly, so adjust to taste.
How Do I Make Sure My Kimchi Ferments Properly?
The fermentation process is key to developing flavor in your cucumber kimchi. Here are a few tips to get it right:
- Ensure your container is clean. Sterilize it if you can to keep unwanted bacteria at bay.
- Leave some airspace at the top of the container. As kimchi ferments, it produces gas, and allowing space helps prevent overflow.
- Check your kimchi daily. Taste it after 24 hours to see how the flavor develops. If it’s too tangy for you, move it to the fridge to slow down fermentation.
- Store in a cool place to keep the fermentation process slow if your kitchen is warm. A cooler spot results in a milder flavor.
Following these tips will lead you to a delicious and satisfying cucumber kimchi that’s perfect for any dish or snack! Enjoy!
Easy Cucumber Kimchi Recipe for Beginners
Ingredients You’ll Need:
For the Kimchi:
- 4 small to medium cucumbers (kirby or Persian cucumbers work well)
- 1 tablespoon salt (for salting cucumbers)
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 scallions, thinly sliced
- 2 tablespoons Korean red pepper flakes (gochugaru) – adjust for spice level
- 1 tablespoon fish sauce (or soy sauce for vegetarian option)
- 1 teaspoon sugar
- 1 tablespoon rice vinegar (optional, adds slight tang)
How Much Time Will You Need?
This delicious cucumber kimchi takes about 10 minutes of prep time. After that, you’ll want to let it sit at room temperature for 1 to 2 days to ferment, depending on how tangy you like it. Finally, refrigerate for a few hours to chill before serving. Total time from start to ready to eat is approximately 1-2 days, including fermentation.
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Wash the cucumbers thoroughly and cut them into bite-sized pieces, either in 1.5-inch chunks or halves lengthwise. This makes them easy to eat and ensures they absorb the flavors well.
2. Salt the Cucumbers:
Place the cucumber pieces in a large bowl and sprinkle them evenly with salt. Toss the cucumbers well, making sure they’re all coated. Let them sit for about 30 minutes. This step helps draw out excess water, keeping your kimchi crunchy. After 30 minutes, drain the cucumbers and gently squeeze them to remove any additional liquid.
3. Make the Kimchi Paste:
In a separate bowl, combine the minced garlic, minced ginger, sliced scallions, Korean red pepper flakes, fish sauce, sugar, and rice vinegar if you’re using it. Mix everything together well until it forms a flavorful kimchi paste.
4. Combine Cucumbers and Paste:
Add the drained cucumbers to the bowl with the kimchi paste. Mix everything thoroughly, ensuring that every piece of cucumber is well-coated with the spicy mixture.
5. Store the Kimchi:
Transfer your cucumber kimchi to a clean airtight container or jar. Be sure to leave some airspace at the top before sealing it. This allows the gas to escape as it ferments.
6. Let it Ferment:
Now comes the fun part! Let the kimchi sit at room temperature for 1 to 2 days. The longer you let it sit, the tangier it will become. After this time, you can store it in the refrigerator to slow down the fermentation process.
7. Enjoy Your Kimchi!
Your fresh, crunchy, and spicy cucumber kimchi is ready to be enjoyed! Use it as a side dish, a snack, or even as a topping for rice or noodles. It’s a great way to add a burst of flavor to any meal!
This simple recipe yields a quick and tasty cucumber kimchi perfect for beginners exploring Korean cuisine. Enjoy your culinary adventure!
FAQ for Easy Cucumber Kimchi Recipe
Can I Use Different Types of Cucumbers?
Absolutely! Kirby or Persian cucumbers are best due to their crunchiness, but you can also use other small, firm cucumbers. Just avoid large varieties, as they tend to be too watery for kimchi.
How Spicy is This Kimchi?
This recipe includes 2 tablespoons of Korean red pepper flakes (gochugaru), which provides a medium level of spiciness. If you prefer milder kimchi, start with 1 tablespoon and adjust to your taste. You can always add more heat, but it’s hard to take it away!
How Should I Store My Kimchi?
Once the kimchi is fully fermented, transfer it to the refrigerator to slow down the fermentation process. It can be stored in an airtight container in the fridge for up to 2–3 weeks. The flavors will continue to develop as it sits!
Can I Make This Kimchi Vegan?
Yes! Simply substitute the fish sauce with soy sauce or a plant-based alternative. You can also use a bit of mushroom powder or miso for a deeper umami flavor if desired.
Do I Need to Let It Ferment?
Fermentation is what gives kimchi its unique flavor, so it’s best not to skip this step! Allowing it to sit at room temperature for 1–2 days is important. After that, you can refrigerate it for a milder taste or enjoy it immediately if you prefer less tanginess!
