This Easy Cucumber Kimchi is light, crunchy, and perfect for hot summer days! With fresh cucumbers, garlic, and a little kick from chili flakes, it’s a fun and zesty side dish.
I love how quick it is to whip up—I can enjoy it on tacos, rice, or even straight from the jar! Plus, nothing says summer like a crisp and tangy treat, right? 🥒☀️
Key Ingredients & Substitutions
Cucumbers: Kirby cucumbers are great for kimchi as they’re crisp and hold up well. You can also use English cucumbers, but they might be a bit softer. If neither is available, any firm cucumber will do!
Korean Red Chili Flakes (Gochugaru): This adds heat and color. If you can’t find it, use regular chili flakes, but start with a smaller amount since they can be spicier. Adjust according to your taste!
Fish Sauce: This gives a depth of flavor. For a vegetarian option, soy sauce works well too. You might miss some umami, but adding an extra squeeze of lime can help!
Sugar: White sugar balances the heat and saltiness. You could use honey or agave syrup for a natural option, just sprinkle in less than the recipe states!
How Do I Prepare the Cucumbers for Kimchi?
Getting the cucumbers right is key to keeping your kimchi crunchy. Start by salting them to draw out excess moisture. This will help keep your kimchi from becoming watery as it ferments. Here’s how:
- Cut cucumbers into bite-sized pieces and sprinkle with kosher salt.
- Toss to coat evenly and let them sit for 20-30 minutes.
- After resting, drain the excess water and pat dry gently with paper towels. This step is essential!
Follow these tips, and your cucumber kimchi will be delightfully crispy and packed with flavor!
Easy Cucumber Kimchi Recipe for Summer
Ingredients You’ll Need:
For the Kimchi:
- 4 medium cucumbers (Kirby or English), washed and cut into bite-size pieces
- 1 tablespoon kosher salt
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons Korean red chili flakes (gochugaru), adjust to taste
- 1 tablespoon sugar
- 2 green onions, chopped
- 2 tablespoons fish sauce (or soy sauce for vegetarian/vegan option)
- 1 teaspoon sesame seeds (optional)
How Much Time Will You Need?
This Easy Cucumber Kimchi takes about 30 minutes for preparation and about 1-2 days for fermentation at room temperature. Once prepared, it will be ready for you to enjoy chilled, making it the perfect side dish for summer meals!
Step-by-Step Instructions:
1. Preparing the Cucumbers:
First, place the cucumber pieces into a large bowl and sprinkle them with kosher salt. Toss the pieces gently to coat them evenly. Let them sit for about 20-30 minutes to draw out excess water. Once they’re ready, drain off any liquid and gently pat them dry with paper towels.
2. Mixing the Spicy Paste:
In a separate mixing bowl, combine the minced garlic, minced ginger, Korean red chili flakes (gochugaru), sugar, fish sauce, and chopped green onions. Mix everything well until it forms a tasty spicy paste. This will give your kimchi that wonderful zesty flavor!
3. Combining Everything:
Now it’s time to bring everything together! Add the drained cucumber pieces into the spicy paste mixture. Toss them around gently until all the cucumber pieces are well coated in the flavorful paste. Make sure every bite gets the delicious seasoning!
4. Storing the Kimchi:
Transfer your cucumber mixture into a clean airtight container or jar. If you like, sprinkle some sesame seeds on top for added crunch and flavor. Seal it up!
5. Fermenting the Kimchi:
Allow the kimchi to ferment at room temperature for 1-2 days. This will develop a tangy flavor. Just check on it and taste! Once it’s fermented to your liking, store it in the refrigerator to chill.
6. Serving Your Kimchi:
Once chilled, serve your Easy Cucumber Kimchi as a refreshing side dish! It goes wonderfully with rice, grilled meats, or just as a tasty snack. Enjoy the zesty crunch on those hot summer days!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables in This Kimchi?
Yes! While cucumbers are traditional for this recipe, you can also use other crunchy vegetables like radishes, carrots, or even napa cabbage. Just adjust the salting time accordingly based on the vegetable’s moisture content!
How Can I Adjust the Spice Level?
If you prefer a milder kimchi, reduce the amount of Korean red chili flakes (gochugaru) you use. Start with one tablespoon and taste before adding more. For extra heat, feel free to add more flakes or even some sliced fresh chilies!
How Long Does This Kimchi Last in the Refrigerator?
This cucumber kimchi can last up to 1-2 weeks in the refrigerator. The flavor will continue to develop over time, becoming tangier, so taste it periodically and enjoy it at your preferred level of fermentation!
Can I Make This Kimchi Vegan?
Absolutely! Simply substitute the fish sauce with soy sauce or tamari for a vegan version. You might also want to add a touch of miso for additional umami flavor!
