Cucumber Kimchi

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  • Level: Easy
  • Total: 4 hr 45 min
  • Active: 15 min
  • Yield: about 2 cups of cucumber kimchi
Cucumber kimchi can be made using any cucumber, but this recipe uses kirby cucumbers, resulting in an extra crunchy, flavorful condiment. Perfect for enjoying the last bit of summer, this kimchi can be served alongside Korean BBQ or as one of the side dishes to a larger meal. It's also great on a burger! You can enjoy it right away or the next day after letting it sit for up to 4 to 6 hours at room temperature following overnight refrigeration. If you don't finish it, don't worry, this cucumber kimchi can hold for at least 1 week in the refrigerator!



  1. Put the cucumbers in a large heatproof bowl. In a saucepan, whisk together 1 tablespoon salt and 2 cups water; bring to a boil over medium-high heat, then pour over the cucumbers and let sit 5 minutes. Drain and rinse under cold water, then return the cucumbers to the bowl. Toss with 1 teaspoon each salt and sugar; let sit 30 minutes.
  2. Meanwhile, pulse the garlic, ginger and 2 tablespoons water in a mini food processor until finely chopped, scraping down the sides. Transfer to a bowl and stir in the gochugaru, fish sauce, vinegar and remaining 1/2 teaspoon sugar.
  3. Drain and rinse the cucumbers. Blot dry, then toss with the sauce. Transfer to a medium jar; let sit 4 to 6 hours at room temperature. Store in the refrigerator for up to 1 week.