Print

Cucumber Kimchi Recipe

4.7 from 3 reviews

No need to ferment these cucumbers before you can eat them! This is a 15 minute Cucumber Kimchi Recipe that’s fizzy and pungent just like the real thing!

Scale

Ingredients

For the kimchi sauce:

Instructions

  1. Put all the vegetables in a large tupperware container (black color is better to prevent staining)
  2. In a mixing bowl, add all the ingredients for the sauce and mix well.
  3. Pour the sauce over the vegetables and using your hands (covered with gloves) or a spoon, spread/mix evenly to coat the vegetables.
  4. Serve immediately or leave for a few hours for softer texture and more infused flavors.

Notes

Keep the leftovers in an airtight storage container and refrigerate it. It will keep for up to 2-3 days with English cucumber and up to a week with kirby cucumber.

You can make this kimchi right before serving it or a few hours earlier if you prefer the veggies to be softer and more pickled.

Keywords: recipe, Asian, pickles, topping, appetizer, snack

Recipe Card powered byTasty Recipes