Cucumber Kimchi Recipe

Cucumber Kimchi (Oi Kimchi) is one of those dishes I’ve loved for a long time. I still remember having it back in high school, when my parents would take me to this small Korean restaurant. The table would fill up with little side dishes, and this was always the one I reached for first—cool, crisp cucumbers coated in a bright, garlicky, slightly spicy sauce.

That first bite is something you don’t forget. It’s crunchy, refreshing, a little tangy, with just enough heat to wake everything up. It cuts through heavier dishes and makes everything taste better.

Making it at home is actually very straightforward. There are no complicated steps—just a few simple ingredients and a little time, and you get that same fresh, bold flavor right in your own kitchen.

Once you make it yourself, you’ll see how easy it is to adjust it exactly how you like—more tangy, a little sweeter, or with an extra kick.

What Is Cucumber Kimchi?

Cucumber kimchi, or Oi Kimchi, is a fresh, quick-style kimchi made with cucumbers instead of napa cabbage.

It’s lighter, crispier, and much faster to make compared to traditional kimchi. Instead of fermenting for days, this version comes together in just a few hours and is meant to be enjoyed while the cucumbers are still crunchy.

It’s bright, refreshing, and perfect when you want something tangy and a little spicy without waiting too long.

How to Keep Cucumber Kimchi Crunchy?

The best cucumber kimchi has that clean, crisp bite. If it turns soft too quickly, it usually comes down to a few small things.

• Don’t over-salt the cucumbers
• Always drain the liquid after resting
• Don’t ferment too long at room temperature
• Move it to the fridge after the initial ferment

Also, using English cucumbers or Korean cucumbers helps—they hold their texture better.

How Long to Ferment Cucumber Kimchi?

This one is very flexible, depending on what you like.

• 2 hours: very fresh, lightly seasoned
• 1 day: more flavor develops
• 2 days: best balance of flavor and crunch
• 3+ days: softer texture, stronger taste

For me, I usually like it around the second day—still crisp, but with more depth.

How to Store Cucumber Kimchi?

Transfer the kimchi to an airtight container and store it in the refrigerator.

• Best within 2–3 days
• Can last up to 5–7 days
• The flavor will continue to develop, but the cucumbers will soften over time

If you like it crunchy, try to finish it earlier.

Substitutions for Cucumber Kimchi

You can easily adjust this recipe based on what you have.

No salted shrimp (saeujeot):
Just use a little more fish sauce.

No fish sauce:
You can use soy sauce for a lighter, less traditional version.

No plum extract:
A little honey or sugar works perfectly to balance the flavor.

Adjusting spice level:
Use less gochugaru for a milder version, or more if you like it spicier.

Common Mistakes to Avoid

Not draining the cucumbers:
Too much water will dilute the sauce and affect the texture.

Over-fermenting:
Cucumbers soften quickly, so timing matters.

Too much salt:
This can break down the texture and make them less crisp.

Skipping the resting step:
This is what helps the cucumbers stay crunchy and absorb flavor.

Let’s Talk Ingredients

Cucumbers
This is the base of the dish, so choosing the right one matters. English cucumbers work really well because they’re less watery and have thinner skin, which helps keep that nice crunch after salting and fermenting.

Coarse sea salt
This step is important. Salting the cucumbers draws out excess moisture, which helps them stay crisp and allows the seasoning to absorb better.

Garlic chives
These add a mild garlicky flavor that’s very traditional in Korean kimchi. If you can find them, they really make a difference.

Carrot
Adds a little sweetness and color. It’s a small amount, but it helps balance the overall flavor.

Korean salted shrimp (saeujeot)
This brings a deep, savory umami flavor. It’s strong, but in a good way—it gives the kimchi that authentic taste. If you don’t have it, fish sauce works just fine.

Garlic & ginger
These are your base aromatics. Fresh is best here—they give the kimchi that signature punch.

Gochugaru (Korean chili flakes)
This is what gives the kimchi its color and gentle heat. It’s not just spicy—it’s slightly smoky and sweet, which makes the flavor more rounded.

Fish sauce
Adds another layer of saltiness and depth. Together with the salted shrimp, it builds that rich, savory backbone.

Plum extract (maesil cheong)
This adds a light sweetness and helps balance everything out. If you don’t have it, a little sugar works perfectly.

Simple ingredients—but once they come together, the flavor is really bold and satisfying.

Step-by-Step: Let’s Cook

Serves: 6
Prep time: 25 minutes
Rest time: 20 minutes

Step 1: Prepare the cucumbers

Cut off the ends, then quarter the cucumbers lengthwise and slice into 2-inch pieces. Transfer to a bowl, sprinkle with coarse sea salt, and toss to coat evenly.

Let them sit for about 20 minutes, then discard the liquid that’s released.

Tip: This step keeps the cucumbers crisp and prevents the kimchi from becoming watery later.

Step 2: Make the kimchi sauce

In a bowl, combine the salted shrimp, garlic, ginger, gochugaru, fish sauce, and plum extract. Mix until everything comes together into a thick, vibrant sauce.

Tip: Taste and adjust here—this is where you control the balance of spicy, salty, and slightly sweet.

Step 3: Toss everything together

Add the sauce to the cucumbers and mix well so everything is evenly coated. Add the garlic chives and carrot, then toss again.

Tip: Make sure the cucumbers are well coated—this helps the flavor develop evenly.

Step 4: Ferment and store

Transfer the cucumber kimchi to an airtight container. Let it sit at room temperature for about 2 hours, then move it to the fridge.

Tip: The flavor will continue to develop, but for me, it’s best around the second day while still crisp.