Cucumber Kimchi

Tangy, spicy, and irresistibly refreshing, Cucumber Kimchi brings the bold flavors of traditional Korean kimchi to a crisp and crunchy base of cucumbers. This quick and easy side dish combines vibrant Korean red pepper flakes (gochugaru), savory fish sauce, and the aromatic heat of garlic and ginger, all tossed with fresh cucumber and julienned carrot for a delightful balance of heat and sweetness. With just 30 minutes of prep, this no-cook recipe is the perfect introduction to homemade kimchi—fermented for just a few hours to achieve a mild tang that complements its signature kick. Ideal as a spicy snack or a flavorful accompaniment to rice, grilled meats, or noodle dishes, this zesty cucumber kimchi is a must-have addition to your Korean-inspired meals.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 medium cucumbers (preferably Korean or Persian)
• 2 tablespoons salt
• 2 tablespoons Korean red pepper flakes (gochugaru)
• 4 garlic cloves, minced
• 1 teaspoon ginger, minced
• 3 green onions, thinly sliced
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 tablespoon sesame seeds
• 1 small carrot, julienned

Directions

Step 1

Wash the cucumbers thoroughly and make sure they are dried completely.

Step 2

Cut the cucumbers into quarters lengthwise, then cut them into roughly 2-inch long pieces.

Step 3

In a large bowl, toss the cucumbers with the salt until evenly coated.

Step 4

Let the salted cucumbers sit for about 20 minutes to draw out excess moisture.

Step 5

While the cucumbers are sitting, prepare the kimchi seasoning by mixing the Korean red pepper flakes, minced garlic, minced ginger, sliced green onions, fish sauce, sugar, and sesame seeds in a separate bowl.

Step 6

After 20 minutes, rinse the cucumbers under cold water to remove excess salt and pat them dry with a clean towel.

Step 7

Add the cucumbers and the julienned carrot to the bowl with the kimchi seasoning, and toss everything together until the cucumbers and carrots are well coated with the spices.

Step 8

Transfer the cucumber kimchi to a clean, airtight container.

Step 9

Let it sit at room temperature for about 4 to 6 hours for mild fermentation, then refrigerate.

Step 10

Cucumber kimchi can be served chilled and is best consumed within a week while it retains its crunch.

Nutrition Facts

Serving size	(685.8g)

Amount per serving	% Daily Value*
Calories	262.1

Total Fat 7.3g	0%
Saturated Fat 1.2g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 16739.2mg	0%
Total Carbohydrate 45.8g	0%
Dietary Fiber 11.2g	0%
Total Sugars 20.0g
Protein 10.4g	0%

Vitamin D 0IU	0%
Calcium 174.5mg	0%
Iron 4.1mg	0%
Potassium 1452.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.6%

Protein: 14.3%

Carbs: 63.1%