Cucumber Kimchi

"Cucumber kimchi is probably the easiest kimchi to make but is very similar to making any kind of kimchi. If you like a crisp, pickled kimchi, you’ll like this. :) It only takes about 20 minutes to make. (1 hr to soften in salt, 24hrs to ferment)"
-- @hannahfoodie
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  • Recipe Card
Prep time 1hr
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 2 cucumbers
  • 1 tablespoons coarse sea salt
  • 1/2 cups Korean chili flakes (gochugaru)
  • 1 tablespoons fish sauce or salted shrimp
  • 1 tablespoons sugar
  • 4 scallions
  • 4 cloves garlic
  • 2/3 medium onion
  • 15 chives
  • 1 1-inch piece ginger


  • Step 1

    Cut each cucumber in half or 3 2 in pieces depending on the cucumber size. Then cut crosshairs into cucumbers. Do not cut all the way.

  • Step 2

    Sprinkle with salt, making sure to stuff the insides as well. Let it sit at room temperature for 1 hour.

  • Step 3

    Meanwhile, prepare the chile paste mix. In a bowl of a food processor, combine the chile flakes (고추가루), fish sauce/salted shrimp (새우젓), sugar, scallions, garlic, onion, ginger and 2 tablespoons water. Pulse until a coarse paste forms. Stir in chives.

  • Step 4

    Rinse the salted cucumbers under cold water, making sure to clean out the crevices, and shake dry. Stuff the chile mix into and around each cucumber piece generously.

  • Step 5

    Place into a container, add any remaining chile paste and liquid. Seal tightly. Allow the cucumbers to ferment for 24 hrs.

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