This Refreshing Cucumber Kimchi is the perfect summer side dish! It’s crisp, crunchy, and bursting with zippy flavors from garlic and spices. Plus, it’s super easy to make!
I love serving this kimchi with grilled meats or even just munching on it as a snack. It’s light and adds a nice kick—perfect for those hot days! 🌞
Key Ingredients & Substitutions
Cucumbers: Kirby or Korean cucumbers are great choices because they are crunchy and hold their shape well. If you can’t find these, any firm cucumber will work, but avoid the really watery ones like English cucumbers.
Korean Red Pepper Flakes (Gochugaru): This gives kimchi its signature heat and flavor. If you prefer a milder spice, try using paprika or a little cayenne pepper instead, but the flavor will differ slightly.
Fish Sauce: Using fish sauce adds depth and umami to the kimchi. For a vegetarian option, soy sauce or tamari works well. Adjust the amount based on your taste preference.
Rice Vinegar: It gives a tangy flavor to the kimchi. If you don’t have rice vinegar, you can replace it with apple cider vinegar or white vinegar, but start with less, as these are stronger.
What’s the Best Way to Drain Cucumbers for Kimchi?
The key step to crunchy cucumber kimchi is properly draining the cucumbers. This prevents your kimchi from becoming soggy. Here’s how:
- After sprinkling the salt, let cucumbers sit for 20-30 minutes. The salt draws out moisture.
- Once they’ve soaked, drain them well. Use your hands to gently squeeze out extra water. Don’t skip this step for the best texture!
With these tips, you’ll have a perfectly refreshing cucumber kimchi that’s sure to brighten any summer meal! Enjoy making it!
Refreshing Cucumber Kimchi Recipe for Summer
Ingredients You’ll Need:
For the Cucumber Kimchi:
- 3 medium cucumbers (Kirby or Korean cucumbers work well)
- 1 tablespoon salt
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 teaspoons Korean red pepper flakes (gochugaru)
- 1 tablespoon fish sauce (or soy sauce for a vegetarian alternative)
- 1 teaspoon sugar
- 2 green onions, chopped
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds (optional)
How Much Time Will You Need?
This refreshing cucumber kimchi takes about 15 minutes to prepare. After that, you’ll want to let it sit at room temperature to ferment for 1-2 days, then keep it in the fridge. It’s quick to make, and you’ll be enjoying it in just a couple of days!
Step-by-Step Instructions:
1. Preparing the Cucumbers:
Start by washing your cucumbers thoroughly. Next, slice them into bite-sized pieces, around 1/2-inch thick. This ensures they’re easy to eat and absorb the flavors well.
2. Salting the Cucumbers:
In a large bowl, sprinkle the salt over the cucumber pieces. Toss them gently to coat them in salt and let them rest for 20-30 minutes. This process draws out excess moisture, giving you a crispier kimchi. After time is up, drain the cucumbers well and gently squeeze out any remaining water.
3. Making the Kimchi Seasoning:
In another bowl, combine the minced garlic, grated ginger, Korean red pepper flakes, fish sauce, sugar, and rice vinegar. Mix everything together until well combined to create your flavorful kimchi seasoning paste.
4. Mixing it All Together:
Add the chopped green onions to the seasoning paste and stir to combine. Then, toss the drained cucumbers with the seasoning mixture until they’re evenly coated. Take your time to make sure every piece gets some love!
5. Fermenting the Kimchi:
Transfer your cucumber kimchi into a clean glass jar or an airtight container. Let it ferment at room temperature for 1-2 days. After that, refrigerate it to halt fermentation.
6. Serving:
When ready to enjoy, serve your chilled cucumber kimchi as a refreshing side dish. If you’d like, sprinkle some sesame seeds on top for a little extra crunch and flavor!
Enjoy this crisp and zesty cucumber kimchi that’s perfect for cooling off during the summer! It’s not just a dish; it’s a delightful experience.
FAQ for Refreshing Cucumber Kimchi Recipe
Can I Use Different Types of Cucumbers?
Yes, you can! Kirby or Korean cucumbers are best due to their crunchiness, but any firm cucumber will work. Just avoid watery varieties like English cucumbers for the best texture.
How Long Does the Kimchi Last in the Fridge?
Your cucumber kimchi will last for about 1-2 weeks in the refrigerator. The flavor will continue to develop over time, becoming tangier as it ferments. Make sure it’s in an airtight container to maintain freshness!
Can I Adjust the Spice Level?
Absolutely! If you prefer a milder kimchi, reduce the amount of Korean red pepper flakes (gochugaru). Conversely, you can add more for extra heat. Taste the seasoning mixture before adding it to the cucumbers to find your ideal spice level.
Is There a Vegetarian Version of This Recipe?
Yes, you can easily make this kimchi vegetarian by substituting fish sauce with soy sauce or tamari. This still adds depth to the flavor while keeping it suitable for vegetarians!
