Cucumber Kimchi Recipe
Cucumber Kimchi (Oi Kimchi) is a fresh, crisp, and lightly fermented Korean side dish with bright, tangy, and spicy flavors.
Ingredients
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 cloves garlic, grated
- ½ teaspoon ginger, grated
- 3 tablespoons Korean chili flakes, (gochugaru)
- 1 tablespoon fish sauce
- 1 tablespoon Korean plum extract, (maesil cheong) or sugar
Instructions
- To prepare the cucumbers, in a bowl, cut off the ends, quarter the cucumbers lengthwise, then slice into 2-inch pieces, sprinkle with the coarse sea salt, and toss to coat evenly, then let rest for 20 minutes and discard the released liquid.
- To make the kimchi sauce, in a bowl, combine the salted shrimp, garlic, ginger, gochugaru, fish sauce, and plum extract, and mix until well combined.
- To mix the kimchi, add the sauce to the cucumbers and toss well to coat evenly, then add the garlic chives and carrot and mix again until everything is combined.
- To ferment, transfer the cucumber kimchi to an airtight container, let sit at room temperature for about 2 hours, then move to the refrigerator.
- To serve, enjoy right away or after chilling, when the flavors have developed further.
Video
Notes
- Salt first for texture: Salting draws out excess moisture and helps the cucumbers stay crisp.
- Drain well: Removing the liquid prevents the kimchi from becoming watery and diluted.
- Adjust to taste: You can easily balance the sauce—more sugar for sweetness, more lime or vinegar for brightness, or more chili for heat.
- Best eaten fresh: This kimchi is at its peak within 1–2 days while still crunchy.
- Vegan option: Skip the salted shrimp and fish sauce, and use soy sauce or just salt for a lighter, plant-based version.