Cucumber Kimchi
A quick and refreshing Korean-style cucumber kimchi with a spicy, tangy kick. Perfect as a side dish or topping for rice and noodles.
- Total time
- 35 min
- Servings
- 4
- Calories
- 45
- Protein
- 2g
Ingredients
- 2 large cucumbers
- 2 tbsp salt
- 2 tbsp gochugaru (Korean red chili flakes)
- 3 stalks green onions
- 2 cloves garlic
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 cup water
Instructions
- 1
Slice the 2 large cucumbers into 1/4-inch rounds and toss with the 2 tbsp salt in a large bowl. Let sit for 15 minutes until they release water and soften slightly.
- 2
Rinse the salted cucumbers under cold water and drain well, squeezing out excess moisture with your hands.
- 3
Thinly slice the 3 green onions and mince the 2 garlic cloves. In a small bowl, mix the gochugaru, rice vinegar, sesame oil, and 1 cup water to make a paste.
- 4
Combine the drained cucumbers, green onions, garlic, and the chili paste in a large bowl. Mix well until every piece is coated.
- 5
Transfer the kimchi to a jar or container and press down firmly. Let it sit at room temperature for 1 hour, then refrigerate. Serve chilled or at room temperature.
- 6
For extra flavor, add a pinch of sugar or grated ginger to the paste if you have them.
Tools you’ll need
- Large bowl
- Small bowl
- Knife
- Cutting board
- Jar or container
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
