Go Back
–+ servings
Cucumber Kimchi

Quick Cucumber Kimchi: Refreshing Crunch in Just 20 Minutes

Discover the vibrant taste of Cucumber Kimchi, a quick and tangy side dish ready in just 20 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2-3 cucumbers English cucumbers Fresh and firm for best results
  • 1 tablespoon Salt For drawing moisture from cucumbers
For the Marinade
  • 3-4 cloves Garlic Minced fresh garlic
  • 2 tablespoons Fish sauce Substitute with soy sauce for vegetarian option
  • 1-2 teaspoons Sugar Adjust to taste
Optional Ingredients
  • Carrots Shredded, for sweetness and crunch
  • Asian chives Chopped, for flavor and garnish
  • Sesame seeds For garnish, sprinkle before serving

Equipment

  • Mixing bowl
  • Colander
  • Spatula

Method
 

Step-by-Step Instructions for Quick Cucumber Kimchi
  1. Wash cucumbers thoroughly and slice into ¼-inch rounds. Sprinkle with salt and let sit for 10–15 minutes.
  2. Rinse cucumbers under cold water 2–3 times to remove excess salt and drain in a colander.
  3. In a bowl, combine minced garlic, fish sauce, and sugar. Add optional ingredients if using. Mix well.
  4. Add drained cucumbers to the marinade and toss gently to coat evenly.
  5. Serve immediately or chill in the refrigerator for about 30 minutes. Garnish with sesame seeds before serving.

Nutrition

Serving: 1recipeCalories: 30kcalCarbohydrates: 6gProtein: 1gSodium: 200mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to 7 days. Best enjoyed within 3–4 days for crunchiness.

Tried this recipe?

Let us know how it was!