Cucumber Kimchi Recipe

Wash cucumbers and trim the ends. Cut cucumbers into 2–3 inch (5–8 cm) batons or halved lengthwise if large; leave smaller Persian/Kirby cucumbers whole or halved. Place cut cucumbers in a large bowl.

Sprinkle 2 tablespoons kosher salt evenly over the cucumbers. Toss to coat and let sit 20–30 minutes. The salt draws out water so cucumbers become slightly limp and crisp rather than watery.

After 20–30 minutes, you will see liquid in the bowl. Rinse cucumbers under cold running water to remove excess salt, then taste one piece to confirm not too salty. Drain in a colander and gently press or pat dry with a clean towel. Return cucumbers to a clean bowl.

In a medium bowl combine 3 tablespoons gochugaru, minced garlic, grated ginger, 2 tablespoons fish sauce, 1 teaspoon soy sauce, 1 teaspoon sugar (or honey), 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Stir until it forms a slightly thick, spreadable paste. Adjust gochugaru to taste if you want more or less heat.

Add the sliced green onions, julienned carrot, and thinly sliced yellow onion to the bowl with the cucumbers.

Add the kimchi paste to the cucumbers and vegetables. Using clean hands (wear food-safe gloves if preferred) or a spatula, toss thoroughly until every cucumber piece is evenly coated with the paste and the vegetables are well distributed. Taste one piece and, if needed, adjust seasoning: add a pinch of salt, a little more sugar, or an extra 1/2 teaspoon gochugaru for heat.

Pack and ferment (optional)

Pack the coated cucumbers tightly into a clean jar or airtight container, pressing down so liquid covers the pieces and there are minimal air pockets. Leave about 1–2 cm headspace. Close the lid and leave at cool room temperature (about 18–22°C / 64–72°F) for 24–48 hours to develop a tangy flavor; check daily and open briefly to release gas if needed. Taste after 24 hours and refrigerate once desired sourness is reached.

Refrigeration (quick method)

If you prefer a quick refrigerator-style cucumber kimchi (oi sobagi style), transfer the mixture to an airtight container and refrigerate immediately. Chill at least 2 hours before serving to let flavors meld; flavor improves over 24 hours. Keeps in refrigerator 1–2 weeks, best eaten within 7 days for best texture.

Before serving, sprinkle toasted sesame seeds and, if desired, an extra 1/2 teaspoon gochugaru for color and heat. Serve chilled as a banchan (side) with rice, grilled meats, or noodles.