Cucumber Kimchi Recipe

4.8 from 5 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!


  • 45 small kirby or persian cucumbers, sliced in half, or 1 English cucumber, sliced into 4 sticks lengthwise, and each stick into 4 pieces.
  • 1 carrot (cut into thin strips)
  • 1 small onion (cut into thin slices)
  • 1 cup chives (chopped into strips)

For the kimchi sauce:

  • 3 cloves garlic
  • 1/2 cup gochugaru (red chili pepper flakes powder)
  • 2 1/2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds


  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.


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

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