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.
Ingredients
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2 pickling cucumbers or other small cucumbers (about 8 ounces)
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1 teaspoon kosher salt
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2 cloves garlic, finely chopped
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2 scallions, white and light green parts only, finely chopped
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1 1/4-inch piece fresh ginger, peeled and finely chopped
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2 tablespoons rice vinegar
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1 tablespoon Korean chile powder (see Note)
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2 teaspoons sugar
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½ teaspoon fish sauce (see Note)
Directions
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Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
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Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl.
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Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.
Frequently Asked Questions
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Gochugaru is made from thin red chile peppers that are sun-dried and crushed into a powder. It provides heat as well as a bit of sweet smokiness to a dish. Find it in Korean or Asian markets or online. Store it airtight in the refrigerator or freezer indefinitely.
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Fish sauce is a condiment made from salted, fermented fish. It adds the perfect punch of savoriness to this kimchi. Find it in the Asian food section of large supermarkets and in Asian markets.
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Yes! Cover it and refrigerate for up to 1 week.
EatingWell Magazine, July/August 2010
Nutrition Facts (per serving)
8 | Calories |
0g | Fat |
2g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Serving Size 1/4 cup | |
Calories 8 | |
% Daily Value * | |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Added Sugars 1g | 2% |
Protein 0g | 1% |
Total Fat 0g | 0% |
Vitamin A 96IU | 2% |
Vitamin C 1mg | 1% |
Folate 3mcg | 1% |
Sodium 64mg | 3% |
Calcium 7mg | 1% |
Iron 0mg | 1% |
Magnesium 5mg | 1% |
Potassium 61mg | 1% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.