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Cucumber Kimchi

Cucumber kimchi is one of the easiest kimchi to make. Salted shrimp is traditionally added, but I omitted this for a simplified version, especially for those new to making kimchi.

You can eat it the same day you make it but will taste better after it ferments for at least a day.

Easy Cucumber Kimchi

Ingredients 5-6 Persian or pickling cucumbers 1 Tablespoon sea salt Garlic chives or 1-2 green onions, sliced 1 Tablespoon garlic, grated or finely minced 1 teaspoon ginger, grated or finely minced 1 carrot, julienned or grated (optional) 2 Tablespoons Korean chili flakes (gochugaru) 1 Tablespoon sugar 1 Tablespoon fish sauce 1 Teaspoon sesame seeds (optional)


Cut the cucumbers to 1-1/2 inch long pieces. Toss cucumber with salt and let sit for about 30 minutes. Drain out the water.

In a bowl, add cucumbers with remaining ingredients and toss together until cucumbers are coated well with seasoning.

You can eat it right away, or place in a container and leave it out at room temperature for a few hours to overnight. Then, refrigerate.


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