How to Make Cucumber Kimchi at Home! Quick & Easy!

fish sauce

🥗Healthier: soy sauce

💰Cheaper: miso

Soy sauce offers umami without fish allergens.

red pepper flakes

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika provides color and mild flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

Cut off the ends of each cucumber, then quarter it and cut it into about 2 inches long pieces.

Transfer the cucumbers to a mixing bowl and sprinkle coarse sea salt over them.

Let the cucumbers rest for about 20 minutes to draw out moisture, then discard the liquid.

In a mixing bowl, combine garlic, ginger, Korean chili flakes, fish sauce, and Korean plum extract (or sugar as a substitute).

Toss the kimchi sauce together until well mixed.

Add the kimchi sauce over the cucumbers and toss everything together.

Add garlic chips and carrot mix to the cucumbers and toss again.

Place the cucumber kimchi in an airtight container for fermentation.

Let the cucumber kimchi ferment at room temperature for about 2 hours.

Store the fermented kimchi in the fridge for up to 7 days, noting that it becomes more sour the longer it ferments.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens