Kimchi is one of Korea’s most beloved traditional foods, renowned for its vibrant flavors, probiotics, and health benefits. While cabbage kimchi is the most commonly known variety, cucumber kimchi, or oi kimchi, offers a lighter, crispier, and refreshingly tangy alternative that is perfect for warmer weather or as a side dish with any meal. Quick to prepare and packed with flavor, cucumber kimchi is a versatile snack that combines the crunch of fresh cucumbers with the bold umami of fermented seasonings. Here’s a step-by-step guide to making your own delicious cucumber kimchi.

Ingredients

4–5 small to medium cucumbers (Kirby or Korean cucumbers preferred)

1 tablespoon salt (for salting cucumbers)

2–3 cloves garlic, minced

1 teaspoon ginger, minced

1–2 tablespoons Korean red pepper flakes (gochugaru) – adjust to taste

2 teaspoons sugar

2 tablespoons fish sauce or soy sauce for a vegetarian version

2 scallions, chopped

1 small carrot, julienned (optional)

1 teaspoon sesame seeds (optional, for garnish)

Step 1: Prepare the Cucumbers

Wash the cucumbers thoroughly and cut them into bite-data-sized pieces. For smaller cucumbers, slice them into halves or quarters lengthwise.

Place the cucumber pieces in a large bowl and sprinkle with 1 tablespoon of salt. Toss well to coat evenly.

Let the cucumbers sit for 20–30 minutes. This process draws out excess water, keeping the kimchi crunchy while allowing it to absorb the seasoning better.

Tip: After salting, gently squeeze the cucumbers to remove any extra water, but avoid crushing them.

Step 2: Prepare the Kimchi Paste

In a separate bowl, combine minced garlic, ginger, gochugaru, sugar, and fish sauce (or soy sauce).

Mix well to form a thick, flavorful paste.

Add chopped scallions and julienned carrot if using.

Tip: Adjust the amount of gochugaru according to your spice preference. Start with less and increase for a hotter kick.

Step 3: Combine Cucumbers and Paste

Gently mix the drained cucumbers with the kimchi paste until each piece is evenly coated.

Use a light hand to avoid breaking the cucumbers, keeping them crisp and crunchy.

Step 4: Ferment (Optional)

Cucumber kimchi can be enjoyed immediately as a fresh, crunchy snack. However, for a deeper, tangy flavor, allow it to ferment:

Transfer the kimchi to an airtight container.

Leave it at room temperature for 6–12 hours, depending on your taste preference and room temperature.

Once fermented to your liking, store in the refrigerator. It will continue to develop flavor over a few days.

Tip: Cucumber kimchi ferments faster than cabbage kimchi, so check frequently to prevent over-fermentation.

Step 5: Serve and Enjoy

Serve as a refreshing side dish with rice, noodles, or grilled meats.

Sprinkle sesame seeds on top for added texture and flavor.

Enjoy it chilled as a crunchy snack straight from the fridge.

Health Benefits of Cucumber Kimchi

Probiotics: Fermentation produces beneficial bacteria that support gut health.

Low-Calorie Snack: Cucumbers are hydrating and low in calories, making this kimchi a guilt-free treat.

Rich in Vitamins: Provides vitamin K, vitamin C, and antioxidants from cucumbers and added vegetables.

Digestive Aid: Spices like garlic and ginger can support digestion and immunity.

Conclusion

Cucumber kimchi is a delightful, refreshing alternative to traditional cabbage kimchi. Its crisp texture, tangy flavor, and lightly spicy kick make it perfect for hot days or as a complement to a variety of meals. Easy to prepare, full of probiotics, and naturally low in calories, cucumber kimchi is not just a snack—it’s a healthy, flavorful experience that brings a taste of Korean cuisine into your home.

 

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