Simple Cucumber Kimchi

What is Cucumber Kimchi?

Kimchi is a traditional side dish in Korea that uses salted and fermented vegetables. The most common type uses Napa cabbage and radishes, but there are many other types of kimchi! Aside from the popular cabbage version, another favorite of ours is cucumber kimchi.

Cucumber kimchi can be eaten fresh or it can be fermented. Personally, I like it better fermented because of all the probiotic benefits and because the majority of the time I’m preserving an abundance of cucumbers.

After many attempts, I finally landed on the magic recipe. Like my recipe for napa cabbage kimchi, it’s not completely authentic because there is no fish or shrimp added. Even still, it’s delicious!

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Homegrown vs. Commercial Gochugaru

One nonnegotiable in cucumber kimchi is the gochugaru. This is Korean chili peppers dried and pulverized into a powder or flakes. They are hot and sweet. There is really no substitute that is quite like the original but I do mention a few other options HERE.

You can grow your own Korean chili peppers, or purchase gochugaru. I have done both. From personal experience I have found the homegrown Korean chilis to be about 5x hotter than the commercially made gochugaru, but that may have something to do with the seed that I used. I purchased by Korean pepper seeds HERE.

Everyone has a different spice level tolerance, so I recommend adding your gochugaru to taste. I listed my favorite amount in the recipe. Please note, I developed this recipe using purchased gochugaru found HERE. Even though I have both, I figured store bought is what most people would use.

Use Fresh Organic Ingredients for Fermented Cucumber Kimchi

The best cucumber kimchi comes from very fresh ingredients so grow these in a garden or purchase them from a farmers market. The cucumbers will retain more crunch when they are very fresh. It’s also important that the vegetables are not sprayed with pesticides or herbicides.

During a ferment, it’s best to have all the good bacteria that comes from produce grown with organic practices. The only exception to this being the ginger, if you can’t find organic, commercially grown will work just make sure to scrape the outside layer off.

How long does Cucumber Kimchi Last?

Cucumber kimchi can last from nine months to one year when fermented and stored properly. Proper storage starts with correct fermentation. After a three to five day ferment with the correct proportions of salt to vegetables, all ingredients should be submerged in the liquid, kept out of light, covered with a lid and kept at 35- 45ºF.

Simple Cucumber Kimchi

Serves: 16

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 20 voted )

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Ingredients

• 3 lbs cucumbers, chopped in half or quarters
• 40 grams sea salt or pickling salt - anything with no additives works (3 Tablespoons)
• 200 grams carrots, grated (1 1/2cups)
• 50 grams ginger, minced (1/3 cup)
• 50 grams garlic, minced (1/3 cup)
• 100 grams red onion, chopped  (2/3 cup) or chopped green onions
• 60 grams gochugaru
• 20 grams sugar (2 Tablespoons)
• 20 grams sweet rice flour (2 Tablespoons) -Optional

Instructions

Place all ingredients together in a bowl and mix. DO NOT ADD WATER.

For FRESH cucumber kimchi:

1. Cover the bowl, wait 30 minutes then serve.

For FERMENTED cucumber kimchi:

1. Cover the bowl, and let everything sit in the bowl for 5-6 hours. During this time juices will release from the vegetables.
2. Take mixture from the bowl and place in a jar with an airlock lid or a crock. If you don't have either of those, a regular jar and lid works fine, just open the lid every few days to release the gases that build during the fermentation process.
3. Press down vegetables until the liquid covers everything. Add a weight to keep all the vegetables submerged in the brine. Ferment at room temperature 65-75ºF for three to five days.
4. Transfer the fermented cucumber kimchi to an area 35-45ºF to stop the fermentation process. Enjoy!

Makes one half gallon.