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–+ servings
Cucumber Kimchi

Cucumber Kimchi: Crunchy, Tangy Treat for Your Tastebuds

This Cucumber Kimchi is a crunchy, tangy treat that adds vibrant flavor to any meal.
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Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Condiment
Cuisine: Korean
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cucumber Base
  • 3 cups Cucumbers Use fresh ones for maximum crunch.
  • 1 tablespoon Salt Pulls moisture from the cucumbers, enhancing flavor.
For the Marinade
  • 2 tablespoons Fish sauce Lends a savory depth.
  • 1 tablespoon Sugar Balances saltiness and acidity.
  • 3 cloves Minced garlic Adds a punch of aromatic goodness.
  • 1 tablespoon Red pepper flakes Adjust according to your spice preference.
For the Extras
  • 1 medium Carrot Julienned for vibrant color and sweetness.
  • ¼ cup Asian chives Optional, for a fresh herb finishing touch.
  • 1 tablespoon Toasted sesame seeds Optional, for a nutty crunch.

Equipment

  • Mixing Bowl
  • Colander
  • Whisk

Method
 

Step-by-Step Instructions for Cucumber Kimchi
  1. Slice the cucumbers into ¼-inch rounds, discarding both ends. Sprinkle with salt and toss well. Let sit for 10–15 minutes to develop flavor.
  2. Rinse the salted cucumber slices under cold water 2–3 times to remove excess salt. Drain thoroughly in a colander.
  3. In a clean bowl, mix fish sauce, sugar, minced garlic, and red pepper flakes until sugar dissolves.
  4. Add the drained cucumbers, julienned carrot, and optional Asian chives to the marinade. Toss gently to coat.
  5. Sprinkle additional sesame seeds on top if desired. Serve immediately, or chill for 30 minutes to enhance flavors.

Nutrition

Serving: 1servingCalories: 30kcalCarbohydrates: 6gProtein: 1gSodium: 400mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

Freshness is key for best texture. Adjust seasoning to your taste preference and enjoy as a healthy side dish.

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