This Easy Cucumber Kimchi is a fresh and crunchy side dish that’s packed with flavor! With just a few simple ingredients like cucumbers, garlic, and chili powder, it’s super fun to make.
You won’t believe how quickly this comes together! I love serving it with rice, and it’s a fantastic way to add some zing to any meal. Plus, who can resist that zesty crunch? 🥒
Key Ingredients & Substitutions
Cucumbers: Fresh cucumbers are key for this dish. I recommend the Persian or Kirby varieties for their crunch. If these aren’t available, English cucumbers work too. They also add a nice fresh taste.
Kosher Salt: This salt helps draw moisture from the cucumbers. If you don’t have kosher salt, sea salt can be used, but use a bit less as it’s finer and saltier.
Korean Red Chili Powder (Gochugaru): Gochugaru adds a unique flavor and heat. If you can’t find it, you can use regular chili powder with a pinch of sugar for sweetness, but it will lack the distinct taste.
Fish Sauce: This gives depth to kimchi. If you’re vegetarian, you can easily substitute soy sauce or tamari. They still provide a savory profile.
Sugar: A small amount balances the heat. If you want to use a natural sweetener, agave syrup or honey works well, just adjust to your taste.
What’s the Best Way to Prepare the Cucumbers?
Getting the right texture for your cucumbers is crucial in kimchi. Here’s how to prepare them perfectly:
- After cutting them, toss the cucumber pieces with salt and let them sit for about 30 minutes. This draws out their moisture.
- Rinse the cucumbers under cold water, then squeeze gently to remove excess water. This helps the kimchi stay crunchy.
- Be careful not to oversalt; rinse well to achieve the right balance.
This process enhances the crunch and makes the cucumbers hold onto the flavors better. Enjoy your homemade kimchi with rice or as a zesty salad addition! 🍚🥒
Easy Cucumber Kimchi Recipe for Beginners
Ingredients You’ll Need:
For the Kimchi:
- 2 large cucumbers (about 1 pound), washed and cut into bite-sized pieces
- 1 tablespoon kosher salt
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 2-3 tablespoons Korean red chili powder (gochugaru), adjust to taste
- 1 teaspoon sugar
- 2 tablespoons fish sauce (or soy sauce for vegetarian option)
- 2 green onions, chopped
- 1/2 teaspoon sesame seeds (optional)
How Much Time Will You Need?
This easy cucumber kimchi recipe will take about 10 minutes of preparation time and an additional 30 minutes to sit, allowing the cucumbers to release moisture and soak up the flavors. In total, you’ll need about 40 minutes before you can enjoy your delicious kimchi!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by placing your cucumber pieces in a large mixing bowl. Sprinkle the kosher salt over the cucumbers and toss them well to ensure they are evenly coated. Let the cucumbers sit for about 30 minutes. This resting time helps draw out moisture, making your kimchi nice and crunchy!
2. Rinse and Drain:
After 30 minutes, rinse the cucumbers thoroughly under cold water to remove the excess salt. Then, drain them well and gently squeeze to get rid of any extra water. You want your cucumbers to be crunchy, not soggy!
3. Make the Kimchi Paste:
In a separate bowl, combine the minced garlic, grated ginger, Korean chili powder, sugar, and fish sauce. Mix everything together until it forms a smooth kimchi paste. This is where the flavor begins to come together!
4. Combine Ingredients:
Add the chopped green onions to the kimchi paste and mix well to combine. The green onions add a lovely freshness to your kimchi.
5. Mix the Cucumbers with the Paste:
Now it’s time to add the rinsed cucumber pieces to the kimchi paste. Gently toss everything together until all the cucumber pieces are well-coated with the tasty mixture. Make sure every piece gets that flavorful kick!
6. Store the Kimchi:
Transfer your cucumber kimchi into a clean airtight container or jar. You can serve it right away for a refreshing crunch, or if you prefer, refrigerate for a few hours to let the flavors develop even more. It gets even tastier as it sits!
7. Final Touch:
Before serving, sprinkle some sesame seeds on top if you’d like. They add a nice nutty flavor and a bit of crunch!
Enjoy your easy, homemade cucumber kimchi! This quick recipe is perfect for beginners and makes a vibrant, spicy side dish that complements any meal. Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Cucumbers?
Absolutely! While Persian or Kirby cucumbers are ideal for their crunch, English cucumbers can work as well. Just make sure they are fresh for the best flavor and texture.
How Long Does the Kimchi Last in the Refrigerator?
Your cucumber kimchi will last about 1 week in the fridge in an airtight container. The flavors will continue to develop over time, giving you a tasty treat each day!
Can I Adjust the Spice Level?
Yes! You can easily modify the amount of Korean red chili powder (gochugaru) to your taste. Start with a smaller amount if you’re sensitive to spice, and gradually add more until you reach your desired heat level.
Is It Possible to Make This Recipe Vegan?
Definitely! Simply substitute the fish sauce with soy sauce or tamari to keep it vegan-friendly without sacrificing flavor. You can also add a splash of vegetable broth for added depth!
