Korean Cucumber Kimchi
Fresh Korean cucumber kimchi is a summer staple and the first thing we make as soon as cucumbers are in season. Cucumber kimchi is spicy, salty and crunchy and a perfect side to go with grilled meats or simple white rice.
Prep Time30 minutes mins
Resting Time30 minutes mins
Total Time1 hour hr
Course: Side Dish, Snack
Cuisine: Asian, Korean
Keyword: cucumber kimchi recipe, Korean cucumber kimchi
Servings: 3 cups
Calories: 164kcal
Cost: $10
Place chopped cucumbers into a large bowl and sprinkle with Kosher salt. Give the cucumbers a toss so the salt is evenly coated and let it sit for 30 minutes.
Pour out excess water from the bowl and use paper towels to gently pat the cucumbers dry.
Meanwhile, make a rice flour slurry by adding rice flour to very hot water and stir to combine well.
In the same bowl as the cucumbers, add the rest of the kimchi ingredients, the gochugaru, fresh garlic and ginger, chopped green onions, sesame seeds, sesame oil, few dashes of fish sauce and rice vinegar.
Add 2 tablespoons of the rice flour slurry and stir everything together to combine well.
Once mixed well, fill cucumber kimchi into clean glass jars, leaving some space at the top. Place a lid on the jar and leave the cucumber kimchi to sit at room temperature for 30 minutes.
After at least 30 minutes, place kimchi in the refrigerator and enjoy.
Use Persian cucumbers or another thin peel cucumber, which have less seeds.
Mix the cucumber kimchi well with your hands, but use gloves so you don't' stain your hands with the pepper.
Cucumber kimchi can be eaten the same day adn can last in the fridge for up to a week.
Calories: 164kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 2622mg | Potassium: 428mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2631IU | Vitamin C: 7mg | Calcium: 185mg | Iron: 4mg