Cucumber Kimchi

by MJ

Cucumber kimchi is one of the easiest kimchi to make and perfect if you’re new to kimchi making. You can eat it the same day you make it or let ferment for 1 day at room temperature before placing the fridge. 

When slicing cucumbers between chopsticks, it helps to use the top thicker area of the chopsticks to prevent the knife from slicing all the through. 

Feel free to adjust the seasonings based on preference or spiciness desired. 

Cucumber Kimchi

Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 2 voted )


  • 4-5 Persian or pickling cucumbers
  • 1 Tablespoon salt 
  • 1-2 green onions, sliced or 1/4 cup garlic chives 
  • 1/4 carrot grated (optional) 
  • 2 garlic cloves, grated or finely minced 
  • 1/2 teaspoon ginger, grated or finely minced
  • 1 teaspoon sugar
  • 1-2 Tablespoons Korean chili flakes (gochugaru)
  • 1 Tablespoon fish sauce or soy sauce 


Slice the cucumbers or cut accordion style.  Toss the cucumber with salt and let sit for about 20 minutes in a colander. 

Meanwhile, add the remaining ingredients in a bowl and stir together. 

 Rinse the cucumbers to remove excess salt.  Add the cucumbers to the bowl and mix  until the cucumbers are coated with the seasoning. 

You can eat it right away, or place in a covered container and leave it out at room temperature for a few hours up to overnight. Then, refrigerate.

Did You Make This Recipe?
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