This Easy Cucumber Kimchi is a refreshing twist on the classic dish! Made with crunchy cucumbers, spicy gochugaru, and tangy vinegar, it’s super quick to whip up.
If you want a tasty side dish that packs a punch but is friendly for beginners, this is it! I love munching on it with rice, and trust me, your taste buds will thank you! 😋
Key Ingredients & Substitutions
Cucumbers: Kirby or Persian cucumbers are best for this recipe because they stay crunchy. If you can’t find those, English cucumbers can work too. Just make sure to peel them if they’re too thick-skinned.
Korean red chili flakes (gochugaru): This adds heat and flavor. If you don’t have it, you can use crushed red pepper flakes, but it may taste different. Adjust the amount to control the spice level!
Fish Sauce: This ingredient boosts umami flavor. If you need a vegetarian option, soy sauce or a vegan fish sauce can be great substitutes.
Sugar: Just a tiny bit helps balance the spice. You could substitute with honey or agave syrup, but you might want to adjust the quantity to taste.
How Do I Ferment My Cucumber Kimchi Properly?
Fermentation is key to developing the flavor of kimchi. When you leave your kimchi at room temperature, the natural bacteria work to create that delicious tang. Here’s how to do it right:
- After mixing all your ingredients, press the cucumbers down into the container to remove air pockets. This helps prevent spoilage.
- Make sure to leave some space at the top of the jar, as the kimchi may expand during fermentation.
- Check your kimchi daily for taste. If you prefer more tang, let it sit longer. Once it’s to your liking, pop it in the fridge where it can last for weeks!
As a tip, taste your kimchi before it goes in the fridge, and tweak the flavors if needed. Enjoy your crunchy kimchi experience!
Easy Cucumber Kimchi Recipe for Beginners
Ingredients You’ll Need:
- 4 small cucumbers (Kirby or Persian cucumbers work well)
- 2 teaspoons salt
- 2 tablespoons Korean red chili 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 tanginess)
How Much Time Will You Need?
This cucumber kimchi recipe takes about 15 minutes to prepare, plus some time for fermenting. Let the cucumbers sit for about 30 minutes initially, and then ferment them at room temperature for 1-2 days. Afterward, you can refrigerate it, and it will develop even more flavor over the next few days!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing the cucumbers to clean them thoroughly. Cut them into bite-sized pieces—either halves or quarters lengthwise and then into smaller chunks. This helps them absorb the flavors better.
2. Salt the Cucumbers:
In a large bowl, sprinkle the cucumber pieces with salt and mix them well. Let the cucumbers sit for about 30 minutes to draw out excess water. This helps keep your kimchi crunchy.
3. Rinse and Drain:
Once the time is up, rinse the cucumbers under cold water to remove any excess salt. Make sure to drain them thoroughly to prevent your kimchi from becoming too watery.
4. Make the Kimchi Paste:
In a separate bowl, combine the gochugaru, minced garlic, minced ginger, chopped green onions, fish sauce, sugar, and rice vinegar if you’re using it. Stir everything together to create a flavorful kimchi paste.
5. Mix the Kimchi:
Now, add the drained cucumbers to the kimchi paste. Gently toss everything together until all cucumber pieces are evenly coated with the paste. This might get a little messy, but that’s part of the fun!
6. Pack It Into a Container:
Transfer the mixture into a clean, airtight container or jar. As you do this, press down lightly to remove any air pockets but leave some space at the top since the kimchi might expand slightly during fermentation.
7. Ferment the Kimchi:
Let the container sit at room temperature for 1-2 days to start fermenting. Check on it daily; if you prefer it less tangy, you can put it in the fridge sooner.
8. Enjoy!
Once fermented to your liking, store the kimchi in the fridge. It will keep for several weeks. Serve it chilled as a delicious side dish with meals or enjoy it as a crunchy, spicy snack!
Enjoy your fresh and easy cucumber kimchi! Happy cooking! 😊
FAQ: Easy Cucumber Kimchi Recipe
Can I Use Different Types of Cucumbers?
Yes! While Kirby or Persian cucumbers are ideal due to their crunchiness, you can also use English cucumbers. Just remember to peel them if the skin is too thick!
How Long Does the Kimchi Need to Ferment?
Let the kimchi ferment at room temperature for 1-2 days. Taste it daily; if you prefer a stronger flavor, you can let it sit longer before refrigerating.
What If I Don’t Have Korean Red Chili Flakes (Gochugaru)?
No worries! You can substitute with crushed red pepper flakes, but adjust the amount since they might be spicier. For a mild flavor, try paprika instead!
How Should I Store Leftover Kimchi?
Store any leftover kimchi in an airtight container in the fridge. It will keep well for several weeks, and the flavors will continue to develop over time. Just remember to press it down to minimize air exposure each time you open the jar.
