Cucumber Kimchi
Ingredients
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- 2 pounds Kirby cucumbers – ends trimmed; quarter-slit lengthwise to form pockets (~11.5 small pickling cucumbers)
- 1/4 cup kosher salt
- 1/4 cup gochugaru (Korean red pepper flakes)
- 4 cloves garlic – minced
- 1 tsp fresh ginger – finely grated
- 4 scallions – thinly sliced
- 1 cup garlic chives (buchu) – chopped
- 1/2 cup carrot – julienned
- 1 tbsp fish sauce
- 1 tbsp salted shrimp (saeujeot) – finely chopped
- 2 tsp sugar
Instructions
1. Wash the cucumbers, trim the ends, and cut each one lengthwise with two deep slits to form a cross, stopping 0.5 inch from the end so the quarters stay attached.
2. Sprinkle kosher salt generously inside and outside the cucumbers, getting salt into the slits. Layer in a bowl and let stand 30–40 minutes, turning once, until pliable.
3. Rinse the cucumbers under cold water to remove excess salt. Drain well in a colander for 10 minutes, then pat dry so they don’t water down the seasoning.
4. In a mixing bowl, combine gochugaru, fish sauce, salted shrimp, and sugar; stir and let sit 2 minutes to hydrate the pepper flakes. Add the garlic, ginger, scallions, garlic chives, and carrot; mix to form a cohesive stuffing.
5. Gently open each cucumber and stuff the seasoning mixture evenly into the slits, dividing it among all cucumbers. Wipe any excess on the outside to coat lightly.
6. Pack the stuffed cucumbers into a clean glass jar or container, tucking any leftover stuffing between them. Press down to eliminate air pockets, leaving 0.5–1 inch headspace.
7. Ferment at cool room temperature (65–72°F) for 12–24 hours until you see a few bubbles, the brine rises, and the cucumbers taste lightly tangy but still crisp. Then refrigerate to slow fermentation.
8. Serve chilled. Keep cucumbers submerged in their brine and consume within 1–2 weeks for best texture, pressing them down after each serving to limit air exposure.
Cucumber Kimchi is a bright, crisp, and spicy banchan that showcases the cooling snap of cucumbers against a vivid, garlicky chili paste. Unlike long-fermented winter kimchi, it’s designed to be eaten fresh or after a short fermentation, delivering lively heat, salinity, and a refreshing crunch. The stuffing of scallions, garlic chives, and aromatics brings layers of savory depth, while the cucumbers release just enough brine to bind everything together.
Rooted in Korean home cooking, cucumber kimchi is closely associated with the warmer months when cucumbers are at their peak. Known as oi-sobagi when the cucumbers are cross-slit and stuffed, it’s one of many seasonal kimchi styles that complement rice and grilled meats. Over time, it has remained a beloved staple of Korean tables and restaurants alike, prized for its balance of speed, freshness, and unmistakable kimchi character.