This Easy Cucumber Kimchi is a fun twist on the classic. Bursting with fresh cucumbers, a tangy kick, and a hint of spice, it’s perfect for brightening up any meal!
Making kimchi is like gardening in the kitchen! I love how crunchy and refreshing this dish is—it’s like a little burst of sunshine with every bite. 🌞 Just mix, marinate, and enjoy!
Key Ingredients & Substitutions
Cucumbers: Kirby and Persian cucumbers are great choices as they’re crunchy and hold up well in kimchi. If these aren’t available, English cucumbers can work too. Just remove the seeds to keep it crisp!
Korean Red Pepper Flakes (Gochugaru): This ingredient adds the essential flavor and heat to your kimchi. If you can’t find it, you can substitute with a milder chili powder or use a mix of cayenne pepper with a touch of sweet paprika for color.
Fish Sauce: This adds umami and depth. For a vegetarian version, soy sauce or tamari is a great substitute. You might increase the sugar slightly to balance flavors if using soy sauce.
Rice Vinegar: This is optional but adds extra tang. For a substitute, you can use apple cider vinegar, but use less, as it can be stronger. Some people prefer it without vinegar for a more traditional taste!
How Do I Ensure the Perfect Fermentation?
Fermentation can feel tricky, but it’s part of the fun! Here’s how to do it right:
- After combining the cucumbers with the kimchi paste, make sure to pack them tightly in your airtight container. This helps prevent air pockets that can affect fermentation.
- Leave some room at the top of the container. This space allows gases to expand without risking spills.
- Keep the container at room temperature for 1-2 days to ferment. Check it daily; if you prefer a stronger flavor, let it go longer. Then, refrigerate to slow down the fermentation and keep the taste balanced!
Don’t worry if it doesn’t turn out perfect the first time. With practice, you’ll find your perfect balance of flavors!
Easy Cucumber Kimchi Recipe
Ingredients You’ll Need:
For the Kimchi:
- 4 medium cucumbers (Kirby or Persian cucumbers work well)
- 2 tablespoons salt
- 3 tablespoons Korean red pepper flakes (gochugaru)
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 green onions, chopped
- 1 tablespoon fish sauce (or soy sauce for vegetarian option)
- 1 teaspoon sugar
- 1 tablespoon rice vinegar (optional, for extra tang)
How Much Time Will You Need?
This easy cucumber kimchi takes about 15 minutes to prep, plus a fermentation time of 1-2 days at room temperature. After that, it’s ready to chill in the fridge, where it can last up to 2 weeks. Perfect for making ahead!
Step-by-Step Instructions:
1. Preparing the Cucumbers:
Start by washing the cucumbers thoroughly. Cut them into bite-sized pieces or small sticks, about 2 inches long. This size is perfect for snacking and serving!
2. Salting the Cucumbers:
Place the cut cucumbers into a large bowl and sprinkle them with salt. Toss everything together until the cucumbers are well coated. Now, let them sit for about 30 minutes. This step helps draw out excess water, making the kimchi crunchier!
3. Rinsing the Cucumbers:
After 30 minutes, rinse the cucumbers under cold water to wash away the excess salt. Drain them well and, if needed, pat them dry with a clean towel. This keeps your kimchi from becoming too salty.
4. Making the Kimchi Paste:
In a separate bowl, combine the minced garlic, ginger, chopped green onions, gochugaru, fish sauce (or soy sauce), sugar, and rice vinegar if you decided to use it. Mix everything well until you have a nice, flavorful paste.
5. Mixing the Cucumbers and Paste:
Add the drained cucumbers to the bowl with the kimchi paste. Toss everything together thoroughly so every piece of cucumber is well-coated in that flavorful mixture!
6. Storing the Kimchi:
Now, transfer the kimchi mixture into an airtight container or jar. Remember to leave some space at the top to allow fermentation gases to escape; you don’t want any overflow!
7. Fermenting:
Let your cucumber kimchi sit at room temperature for 1-2 days. Check it daily to taste if it’s developing the flavor you like. Once it’s fermented to your liking, move it to the fridge. It will continue to develop flavor as it chills.
8. Serving:
When you’re ready to enjoy, serve the cucumber kimchi chilled as a refreshing side dish. It’s delicious with rice or just on its own as a crunchy snack!
Enjoy your homemade crunchy and tangy cucumber kimchi! It’s sure to be a hit every time!
FAQ for Easy Cucumber Kimchi
Can I Use Different Vegetables in This Recipe?
Absolutely! While cucumbers are traditional, you can also use other vegetables like radishes, carrots, or even napa cabbage. Just adjust the salting time based on the size and type of vegetable you choose!
How Can I Make This Kimchi Spicier?
If you like it extra spicy, you can increase the amount of Korean red pepper flakes (gochugaru) to suit your taste. You might also add a touch of chili oil for added heat!
How Should I Store Leftovers?
Store any leftover cucumber kimchi in an airtight container in the refrigerator. It will last up to 2 weeks. Make sure to use a clean utensil whenever scooping to keep it fresh for longer!
Can I Avoid Fermentation for Immediate Enjoyment?
Yes! If you prefer to eat it right away, you can skip the fermentation step. Just mix the cucumbers with the kimchi paste and refrigerate for an hour to let the flavors meld, then serve it fresh!
