Recipe

Cucumber Kimchi

A quick, crunchy cucumber kimchi with a bright chili-garlic dressing and zero fuss.

By Matt Campbell

•

4.8

A ceramic bowl filled with glossy cucumber kimchi, sliced cucumbers coated in red pepper flakes with scallions and sesame seeds on a light stone kitchen counter

Cucumber kimchi is my favorite kind of kitchen chaos because it’s all payoff, no long ferment required. You get the snap of cucumbers, the heat and color from gochugaru, and that salty-sweet umami thing that makes you keep “taste testing” until half the batch is gone.

This is a quick-style oi kimchi, the cucumber version that’s meant to stay crisp. It can taste tangier after a couple days in the fridge as everything melds, and you might get a little natural fermentation along the way, but you can absolutely eat it the minute it’s chilled. I like it piled next to rice, tucked into lettuce wraps, or straight out of the container like a problem.

Whole Persian cucumbers, gochugaru, garlic, ginger, scallions, fish sauce, soy sauce, sugar, and sesame seeds arranged on a light kitchen counter

Why It Works

Maximum crunch: A quick salt step pulls out just enough water so the cucumbers stay snappy instead of watery.
Fast flavor: Gochugaru blooms in the dressing, giving you heat, color, and that classic kimchi vibe without a long ferment.
Flexible heat: Gochugaru varies by brand, so you can start mild and build without wrecking the balance.
Weeknight friendly: No special crock needed. A bowl, a jar, and a little stirring gets it done.
Good yield: Makes about 1 quart, give or take depending on how you cut your cucumbers.

Pairs Well With

Storage Tips

Refrigerate: Pack cucumber kimchi into a clean jar or airtight container and press it down so the cucumbers sit in the dressing. Keep refrigerated.

Best texture window: Days 1 to 3 are peak crunch. It’ll still be tasty after that, but it softens as it sits.

How long it keeps: About 5 to 7 days in the fridge, depending on cleanliness and how cold your fridge runs.

Food safety note: Discard if it smells off, becomes slimy, or shows mold.

Watery container fix: Cucumbers release water. If it gets soupy, pour off a few spoonfuls of liquid or add a small pinch more gochugaru and sesame seeds to thicken things back up.

Common Questions

Do I have to ferment cucumber kimchi?

Nope. It’s great right away. After 1 to 2 days in the fridge, it’ll taste tangier as the flavors meld, and a little natural fermentation can happen, too. This recipe is built to stay quick and crisp.

What kind of cucumbers work best?

Persian or Kirby cucumbers are ideal because they’re crunchy and less watery. English cucumbers work too. I like to peel a few stripes and scoop out the seedy center so the dressing stays thicker.

Is gochugaru the same as crushed red pepper?

Not really. Gochugaru is fruity, mildly smoky, and made for kimchi. Crushed red pepper is sharper and usually hotter. If you substitute, start small and expect a different flavor.

Can I make it vegetarian or vegan?

Yep. Swap the fish sauce for soy sauce or tamari, or use a vegan fish sauce substitute. You can also add a teaspoon of miso for extra depth.

Why did my cucumber kimchi turn out too salty?

Usually it’s from the quick salt step. Next time, shorten the salting time and keep the rinse quick. Also note that kosher salt varies: if you’re using a denser salt (like Morton) or fine salt, use a little less. If it’s already made, add more cucumber and a tiny pinch of sugar to balance.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and knife
Large mixing bowl
Small bowl for the dressing
Colander (for salting and draining)
Gloves (optional but helpful for mixing gochugaru)
1 quart jar or airtight container

I love big weekend projects, but I also love the reality of cooking on a random Tuesday when you just want something punchy next to rice and eggs. Cucumber kimchi is my go-to for that. It’s the kind of side dish that makes a basic bowl feel like you tried harder than you did. Also, mixing it with your hands is weirdly satisfying, like you’re giving the cucumbers a tiny spa day that ends in spice.

A home cook's hands wearing gloves gently mixing sliced cucumbers with red pepper seasoning and scallions in a stainless steel bowl on a kitchen counter

Cucumber Kimchi

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 20 minutes (plus chilling)

Servings 6

Ingredients

Cucumbers: 1 1/2 pounds Persian or Kirby cucumbers, cut into 1/2-inch coins or batons
Kosher salt: 1 1/2 teaspoons (for salting the cucumbers, use a little less if using Morton or fine salt)
Scallions: 4, thinly sliced
Garlic: 3 cloves, finely grated or minced
Ginger: 1 teaspoon, finely grated
Gochugaru (Korean red pepper flakes): 2 to 3 tablespoons (heat varies by brand, start with 2 and add to taste)
Fish sauce: 1 tablespoon (for funk and depth, or use soy/tamari for vegetarian)
Soy sauce: 1 tablespoon (for salt and roundness)
Rice vinegar: 1 tablespoon
Sugar: 1 to 2 teaspoons (to taste)
Toasted sesame oil: 1 teaspoon
Sesame seeds: 1 teaspoon, plus more to finish
Optional add-ins: 1/2 small carrot, julienned, or 1/2 small onion, thinly sliced

Freshly sliced Persian cucumbers sitting in a colander over a bowl, lightly sprinkled with salt on a kitchen counter

Instructions

Salt the cucumbers. Add the sliced cucumbers to a large bowl and toss with the kosher salt. Let them sit for 10 to 15 minutes until they start to sweat and look a little glossy.
Drain and quick-rinse. Tip the cucumbers into a colander and give them a quick rinse under cool water, then shake well. If they’re dripping wet, pat lightly with a clean towel. You’re not trying to fully dry them, just knock off excess water so the dressing doesn’t get watery.
Make the kimchi dressing. In a small bowl, stir together the garlic, ginger, gochugaru, fish sauce, soy sauce, rice vinegar, sugar, sesame oil, and sesame seeds. Taste it and tweak: more sugar for balance, more gochugaru for heat, a tiny splash of vinegar if you want it brighter.
Toss everything together. Add the drained cucumbers and scallions (and any optional add-ins) back to the large bowl. Pour the dressing over and toss until every piece is coated. Gloves help if you don’t want chili hands.
Chill or eat right away. For best flavor, pack into a jar, press down so the cucumbers sit in the dressing, and chill for 30 minutes. Eat immediately for fresh crunch, or wait 1 to 2 days for a deeper, tangier taste as it hangs out in the fridge.
Serve. Finish with a pinch of sesame seeds. Serve with rice bowls, grilled chicken or pork, noodles, or eggs.