Quick Cucumber Kimchi

Ready to use up those cucumbers in the most delicious way? This quick Cucumber Kimchi is a refreshing dish that’s perfect on a hot summer day or as a side or starter for heartier main dishes. Traditional Korean kimchi is fermented and can take days to weeks to enjoy. This version is flavored with garlic, fish sauce and a hint of Korean chile powder, providing an intense flavor in a shorter time. Loading up on cucumbers has its health perks too. Crisp cucumbers are naturally low in calories and provide water to help keep you hydrated. Read on for all the information you need below on how to make this easy cucumber kimchi part of your rotation.

How to Make Cucumber Kimchi

1. Salt and Toss the Cucumbers

Cucumbers are 95% water. We start by mixing sliced cucumbers with salt in a bowl and allowing them to stand for 30 minutes. This step seasons the cucumbers while also drawing out some of the excess moisture. Make sure to drain any accumulated liquid to eliminate excess sodium.

2. Use a Nonreactive Bowl for Making the Dressing

A nonreactive bowl is necessary when using acidic ingredients like vinegar. Acidic foods tend to pick up the metallic flavor from reactive materials like cast iron, aluminum or copper. Good alternative options include stainless steel, enamel-coated or glass.

3. Combine and Refrigerate

You’ll be tempted to enjoy the kimchi right away, but in order to develop flavor, and let that flavor permeate through the cucumbers, it needs time to sit. Place the mixture in a resealable (nonreactive) container and cover with a lid. Refrigerate at least 12 hours before enjoying.

Best Variations to Try

• Pick up the heat or decrease it. If you prefer big, bold heat, consider increasing the amount of chile powder in the recipe by a teaspoon or two. If you like less spice, you can also decrease the amount of chili powder—1 teaspoon might be all you need.
• Make it vegan. Luckily it’s easy to make this dish vegan. Simply omit the fish sauce or swap it with an equal amount of low-sodium soy sauce.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• Smaller pickling cucumbers work well for this Cucumber Kimchi. If you can’t find them, look for another type, preferably seedless, with thin skin. Hot-house or English cucumbers (found wrapped in plastic at point of purchase) are a great option and so are Persian cucumbers.
• We prefer using kosher salt in this recipe. Kosher salt has larger flakes than table salt and because of those larger flakes, less sodium per teaspoon. If you don’t have kosher, any flaky salt is a good option. If you only have table salt, that’s fine too, just decrease the amount to ¾ teaspoon to account for the difference.
• To easily peel fresh ginger, use a spoon! A paring knife will also work, but a spoon can be a more manageable way to scrape off the skin, especially in all of those nooks and crannies!
• Enjoy the kimchi as-is, or serve it alongside your favorite chicken recipe. It’s delicious with steamed rice or as a refreshing side to these Sweet & Spicy Soy-Braised Short Ribs or Bibim Naengmyeon.

Nutrition Notes

• Cucumbers are naturally low in calories, but they offer plenty of water to nourish our bodies. Studies have shown that cucurbitacin, a chemical compound found in cucumbers, may protect against certain types of cancer. 
• Garlic adds plenty of flavor to a dish, but it’s also been shown to potentially protect against inflammation and heart disease.