Cucumber kimchi recipe, or oi kimchi, is a crunchy, tangy, and slightly spicy side dish that’s both healthy and easy to prepare. Unlike traditional cabbage kimchi, cucumber kimchi requires minimal fermentation time, making it ideal for busy cooks and beginners. Its refreshing flavors and vibrant appearance make it a perfect accompaniment to any meal.
For those who enjoy hearty and comforting dishes, consider pairing this kimchi with this beef barley mushroom soup for a balanced, satisfying meal.
This recipe also fits well with lighter, vegetable-forward dishes. If you’re exploring more plant-based options, try this vegetarian soup dumplings guide for a wholesome complement to your table.
Ingredients
Here’s everything you’ll need to make authentic cucumber kimchi:
- 4 Kirby or Persian cucumbers.
- 2 tablespoons kosher salt.
- 2 green onions, finely chopped.
- 3 cloves garlic, minced.
- 1 teaspoon grated ginger.
- 2 tablespoons gochugaru (Korean chili flakes).
- 1 tablespoon fish sauce (or soy sauce for vegan options).
- 1 teaspoon sugar (optional).
Step-by-Step : How to make cucumber kimchi
1. Prepare the Cucumbers
- Slice cucumbers into quarters lengthwise, then cut into 2-inch pieces.
- Toss cucumber pieces with kosher salt in a large bowl. Let sit for 20–30 minutes to draw out excess water.
- Rinse the cucumbers thoroughly under cold water and drain well.
2. Make the Kimchi Paste
- Combine garlic, ginger, green onions, gochugaru, fish sauce, and sugar in a mixing bowl. Mix thoroughly to create a paste.
3. Combine and Ferment
- Add the drained cucumbers to the paste and mix until evenly coated.
- Pack the mixture into a clean, airtight jar or container, pressing down to remove air pockets.
- Let ferment at room temperature for 2–6 hours before refrigerating.
Tips for Perfect Cucumber Kimchi dish
- Maintain Crunchiness: Properly salting and draining cucumbers ensures they stay crisp.
- Adjust Spice Levels: Reduce or increase gochugaru based on your heat preference.
- Storage: Store in the refrigerator and consume within 1–2 weeks for optimal flavor.
For an added twist, try pairing your cucumber kimchi with the savory flavors of this chicken broccoli cheddar soup.
Serving Suggestions for easy Cucumber Kimchi recipe
Cucumber kimchi is incredibly versatile and pairs well with many dishes:
- Serve alongside steamed rice and grilled meats for a classic meal.
- Add as a topping to Korean-inspired tacos or noodle bowls.
- Use it in wraps or salads for a flavorful crunch.
For more creative recipe ideas, explore this guide to making chow chow for additional inspiration.
FAQ – Frequently Asked Questions
1. Can I use other types of cucumbers?
Kirby or Persian cucumbers are best due to their firmness, but English cucumbers can also work.
2. Is cucumber kimchi spicy?
The level of spiciness depends on the amount of gochugaru used. Adjust according to your preference.
3. Can I make it vegan?
Yes! Replace fish sauce with soy sauce or a vegan fish sauce alternative for a plant-based version.
4. How long does it last?
Cucumber kimchi stays fresh in the refrigerator for up to 2 weeks.
Conclusion
This cucumber kimchi recipe is a quick, easy, and delicious way to bring the bold flavors of Korean cuisine to your table. Whether you’re serving it as a side dish or a refreshing topping, cucumber kimchi is sure to become a favorite.
For more culinary ideas and exciting recipes, explore other creations like the ultimate cabbage patch soup.
Enjoy your flavorful journey with cucumber kimchi!