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This easy to make Cucumber Kimchi recipe is bursting with vibrant Korean flavors and irresistible crunch! It is the perfect side dish to elevate your summer meals and the go-to accompaniment that adds a tantalizing twist to all your Asian-inspired dishes.
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Prepare to be amazed by the incredible flavors of Cucumber Kimchi, an idea that caught my eye on TikTok and instantly piqued my curiosity. As a spice-loving family, we're always on the lookout for new taste adventures, and when I realized I already had gochugaru (Korean red pepper flakes) on hand, I knew I had to give it a try. The results exceeded all expectations, leaving my family fighting over the last mouthwatering bites and turning this recipe into a fridge essential.
This delightful dish has become our go-to summer side for picnics and BBQs, bringing a burst of refreshing crunch and tantalizing heat to our outdoor feasts. But it doesn't stop there! Cucumber Kimchi has become my secret weapon for enhancing all our Asian-inspired meals. With its unique flavors, it adds that extra something special to stir-fries, noodle bowls, and even sushi rolls.
If you're ready to take your taste buds on an unforgettable journey, look no further. Cucumber Kimchi is the perfect blend of tangy, spicy goodness that will keep you coming back for more. It's a versatile dish that can be enjoyed right away or aged to perfection, making it a must-try for anyone seeking a low-carb, keto-friendly option with a Korean twist.
So, whether you're a seasoned kimchi lover or new to the world of fermented delicacies, this recipe is sure to impress. Don't miss out on the chance to elevate your culinary repertoire and add a touch of magic to your meals. Get ready to experience the joy of Cucumber Kimchi—a flavor sensation that will leave you craving for seconds and sharing the recipe with friends. Get started today and let your taste buds thank you!
In This Post
🥘Cucumber Kimchi Ingredients
These are the ingredients necessary to make Cucumber Kimchi.
- Cucumbers - I used English cucumbers but you can use Persian or Kirby cucumbers.
- Gochugaru - Korean red pepper flake.
- Yondu - fermented vegetable sauce to make this vegan-friendly.
- Besti Brown Sweetener - a brown sugar substitute to make this keto-friendly
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Cucumber Kimchi Instructions
This is a basic breakdown of the steps involved in making Cucumber Kimchi. You will find the full directions in the recipe card at the bottom of the post.
Prepare the cucumbers by cutting them into 1-inch pieces after halving and removing seeds. Soak the cucumbers in a saltwater solution for 30 minutes.
Place the remaining ingredients into a large bowl and stir to combine.
Place the drained cucumbers into the large bowl with the kimchi mixture and toss well.
Place cucumber kimchi in an airtight container in the fridge.
Hint: the cucumber kimchi can be eaten immediately but tastes better if you let it ferment for up to 2 weeks..
Substitutions
- Cucumbers - instead of English cucumbers, you can use Persian or Kirby
- Yondu - if you are not vegan, you can use regular fish sauce
- Brown sweetener - you can use regular brown sugar if you are not diabetic or low-carb
🍽Equipment
This is the equipment you will need to make Cucumber Kimchi.
Storage
Store the cucumber kimchi in an airtight container in the refrigerator for up to 6 months.
Cucumber kimchi can be frozen for up to 18 months, but I do not advise it as it drastically changes the texture of the cucumbers.
💭Top tip
You can adjust the level of spiciness and tanginess of this cucumber kimchi to suit your taste preferences. You can easily customize the amount of gochugaru (Korean red pepper flakes) and fermented veggie sauce to achieve the desired level of heat and acidity. Start with smaller amounts and gradually add more if you prefer a bolder flavor. Don't be afraid to experiment and make it your own signature cucumber kimchi!.
FAQ about Cucumber Kimchi
While cucumber kimchi shares some similarities with traditional kimchi, it is a variation that specifically focuses on using cucumbers as the main ingredient. The preparation and fermentation process may differ slightly, but both offer unique flavors and textures.
Absolutely! The spiciness can be adjusted to your preference by altering the amount of gochugaru (Korean red pepper flakes) used in the recipe. Start with a smaller amount and gradually increase until you achieve your desired level of heat.
After making cucumber kimchi, store it in an airtight container in the refrigerator. This helps maintain its freshness and extends its shelf life. Remember to handle it with clean utensils to prevent any cross-contamination.
Cucumber kimchi can typically be stored in the refrigerator for 3 to 6 months. Over time, the flavors will continue to develop, and the cucumbers will ferment further, creating a more complex taste profile.
More Asian Inspired Recipes
Looking for other recipes like this? Try these:
- Spicy Peanut Cucumber Noodle Salad
- Chicken Satay with Spicy Peanut Sauce
- Spicy Chicken Ramen (Keto & Gluten-Free)
- Authentic Napa Cabbage Kimchi (Paleo, Whole30, Keto)
- Keto Beef Bulgogi
- Keto Bibimbap Bowl
Cucumber Kimchi
Ingredients
- 3 lbs Kirby, Persian, or English cucumbers
- 1 tbsp + 1/4 cup pink salt
- 4 large cloves garlic minced
- 2 inches of ginger grated
- 1 red or green jalapeno seeded and thinly sliced
- 1 large carrot peeled and grated
- 4 green onions chopped
- 1/2 cup gochugaru (Korean red pepper flakes)
- 4 tbsp Yondu Vegetable Umami
- 1 tbsp Besti Brown Sweetener
- toasted sesame seeds
Instructions
- Cut the cucumbers in half lengthwise, then cut the halves in half, remove the seeds if present, then cut the cucumber spears into 1-inch pieces. Place the cucumbers into a large heatproof mixing bowl.
- Bring 6 cups of water with 1/4 cup of pink salt to a boil. Pour over the cucumber. Let sit for 30 minutes.
- Place the remaining ingredients into a large bowl and stir to combine.
- Drain the cucumbers and rinse well in cold water 3 times. Make sure to drain the cucumbers completely.
- Place the drained cucumbers into the large bowl with the kimchi mixture and toss well.
- Top with a sprinkle of toasted sesame seeds.
- Can be eaten immediately but this dish tastes better if you let it ferment for up to 2 weeks.
- Place cucumber kimchi in an airtight container in the fridge.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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