Cucumber Kimchi (Oi Kimchi) might seem intimidating to make at home, but it’s easier than you think! With this step-by-step guide, you’ll master the refreshing crunch, tangy spice, and authentic flavor of this classic Korean banchan. No need to worry — it’s beginner-friendly and perfect for small-batch fermentation.

Cucumber Kimchi Recipe

Serves: 6
Prep time: 30 minutes
Rest time: 20 minutes
Ferment time: 2 hours and more

For the cucumber kimchi:
3 English cucumbers
1 tablespoon coarse sea salt
½ cup garlic chives, cut into 1-inch pieces
½ medium carrot, julienned

For the kimchi sauce:
1 tablespoon Korean salted shrimp (saeujeot) or fish sauce
3 garlic cloves, grated
½ teaspoon ginger, grated
3 tablespoons Korean chili flakes (gochugaru)
1 tablespoon fish sauce
1 tablespoon Korean plum extract (maesil cheong) or sugar

Cucumber Kimchi Instructions

1. Prepare the cucumbers:

Cut off the ends of each cucumber, then quarter lengthwise and slice into 2-inch pieces.
Transfer them to a mixing bowl and sprinkle with coarse sea salt. Toss to coat evenly.
Let the cucumbers rest for 20 minutes, then discard any released liquid.

2. Make the kimchi sauce:

In a bowl, mix together Korean salted shrimp (or fish sauce), grated garlic, grated ginger, Korean chili flakes, fish sauce, and plum extract (or sugar).

3. Toss the cucumbers:

Add the kimchi sauce to the salted cucumbers and mix well.
Then add garlic chives and julienned carrot. Toss everything together until evenly coated.

4. Ferment and store:

Transfer the cucumber kimchi to an airtight container.
Let it ferment at room temperature for 2 hours, then store in the fridge for up to 7 days.
The flavor develops over time — for me, it’s often best on the second day!

Tips & notes

Salted shrimp substitute: If you don’t have saeujeot, simply add a little more fish sauce.
Crunch factor: Don’t over-ferment if you prefer a crisp texture. Two days is usually ideal for me.
Spice level: Adjust the gochugaru to your heat preference — 3 tablespoons gives it a nice kick without being overwhelming.

Cucumber Kimchi Recipe