Sweet Pepper Cucumber Kimchi Recipe

Slice cucumbers and peppers

Wash cucumbers and bell peppers. Trim ends from cucumbers and slice into 1/4-inch rounds or half-moons if cucumbers are large (yield about 2 cups). Core bell peppers and slice into thin 1/4-inch strips (about 1 cup each for red and yellow). Place sliced vegetables in a large mixing bowl.

Prepare aromatics

Trim and thinly slice green onions on the bias into 1/2-inch pieces. Peel garlic and ginger; mince garlic finely and grate or mince the ginger (about 1 tablespoon). Add green onions, garlic and ginger to the bowl with the cucumbers and peppers.

Sprinkle 1 1/2 tablespoons kosher salt evenly over the vegetables. Toss thoroughly to coat and let sit at room temperature for 20–30 minutes. The salt draws out water and crisps the vegetables while beginning mild curing. Every 10 minutes, toss to redistribute liquid.

After 20–30 minutes, you will see liquid in the bowl. Gently press the vegetables to release more liquid, then pour off 1/4 to 1/2 cup of the liquid (reserve if you want to thin the paste later). Rinse the vegetables briefly under cold running water to remove excess surface salt, then drain well in a colander for 5 minutes and return to the bowl. Pat lightly with clean kitchen towel or paper towels to remove excess moisture.

In a small bowl combine 2 tablespoons gochugaru, 2 tablespoons fish sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon toasted sesame seeds and 1 teaspoon sesame oil. If you want more umami or saltiness, add 1 teaspoon soy sauce. For additional heat and body, stir in 1 teaspoon gochujang (optional). Mix until you have a slightly thick, spreadable paste; add 1–2 tablespoons of the reserved cucumber liquid or plain water if it seems too dry.

Pour the kimchi paste over the drained vegetables. Using clean hands or a spoon, toss everything thoroughly so garlic, ginger and scallions are evenly distributed and the paste coats all the cucumber and pepper pieces. Taste and adjust: if it needs more salt, add up to 1/2 teaspoon soy sauce or a pinch of kosher salt; if it needs more acidity, add a little more rice vinegar (1/2 teaspoon). Fold in the chopped cilantro or Korean chives if using.

Pack the seasoned vegetables tightly into a clean 1-quart jar or airtight container, pressing down to remove air pockets. Leave about 1/2 inch headspace. If there is liquid, ensure vegetables are mostly submerged in their juices; add a splash of the reserved brine or a little water if needed.

For quick refrigerator-style kimchi: seal and refrigerate immediately. Let rest at least 4 hours up to 48 hours before eating to allow flavors to meld; it will be brightest and crunchiest within the first 3–5 days and keeps 1–2 weeks refrigerated. For mildly fermented kimchi: leave the sealed jar at cool room temperature (65–72°F / 18–22°C) for 1–2 days to start fermentation, checking daily and burping to release gas. Then refrigerate to slow fermentation. Flavor will deepen over several days and can last 2–3 weeks refrigerated.

When ready to eat, give the jar a gentle stir. Serve as a crisp, tangy side dish with rice, grilled meats, in sandwiches, or tossed into salads. Sprinkle additional sesame seeds or a drizzle of sesame oil if desired.