Go Back
–+ servings
Cucumber Kimchi

Crispy Cucumber Kimchi: A Refreshing Twist You’ll Love

Cucumber Kimchi is a vibrant celebration of flavors, perfect for any meal or as a healthy snack.
Print Pin
Course: Side Dishes
Cuisine: Korean
Keyword: Cucumber Kimchi, Fermented Food, Healthy Snack, Korean cuisine, quick recipe, vegetarian option
Prep Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 50kcal

Equipment

  • large bowl
  • Mixing bowl
  • Knife
  • Cutting Board

Ingredients

For the Cucumber Base

  • 2 cups Cucumber sliced into ¼-inch rounds
  • 1 tablespoon Salt draws out moisture

For the Marinade

  • 1 tablespoon Fish sauce or soy sauce for vegetarian option
  • 1 tablespoon Sugar balances savory flavors
  • 2 cloves Garlic minced
  • 1 teaspoon Korean red pepper flakes (gochugaru) provides heat

Optional Add-ins

  • ½ cup Carrot julienned
  • ½ cup Asian chives chopped

For Topping

  • Sesame seeds for topping

Instructions

Step-by-Step Instructions

  • Slice the cucumbers into ¼-inch rounds and sprinkle with salt. Let sit for 10–15 minutes.
  • Rinse the cucumbers under cold water 2–3 times to remove excess salt and drain thoroughly.
  • In a mixing bowl, combine fish sauce (or soy sauce), sugar, minced garlic, and red pepper flakes. Mix well.
  • Add the drained cucumber slices to the marinade and toss gently until well-coated. Add optional carrots and chives if desired.
  • Sprinkle with sesame seeds just before serving. Serve immediately or chill for 30 minutes.

Notes

Use fresh cucumbers for the best crunch and adjust salt according to taste.

Nutrition

Serving: 1serving | Calories: 50kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Sodium: 400mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 0.5mg