Why is my cucumber kimchi watery?

If it's watery, you may have used a 'garden' cucumber. Those aren't great for this recipe because of the watery seeds.

I'm sensitive to spice. How spicy is this?

The only spicy ingredient is the Korean chili flakes (gochugaru). And those are more smoky and smoldering than overtly volcanic. If you're sensitive to spice, start with half the gochugaru - and work up from there. Likewise, spice junkies can step up the heat by just adding more. If even a little spicy is too spicy, try making this bright Japanese cucumber salad instead.

Is cucumber kimchi vegan?

This recipe isn't vegan as written. But you can make it vegan by swapping out the fish sauce in favor of soy sauce - or a pinch more salt. There is also vegan fish sauce .

Easy Cucumber Kimchi (Oi Kimchi - 오이 김치)

Name: Cucumber Kimchi Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 4-5 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; 3 cloves garlic; 1/2 cup gochugaru (Korean chili pepper flakes); 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

Cucumber Kimchi Recipe

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4.8 from 5 reviews

No need for a long fermentation process before these cucumber kimchi pickles are ready to eat! This traditional Korean banchan only takes 15 minutes from start to finish.

Author: Caroline Phelps
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Side, Pickles
Method: Pickling
Cuisine: Korean
Diet: Low Calorie

Ingredients

Units Scale

4-5 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 (Korean chili pepper flakes)
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

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Instructions

Slice the vegetables. Put all the vegetables in a large tupperware container (black color is better to prevent staining)
Mix the sauce. In a mixing bowl, add all the ingredients for the sauce and mix well.
Pour the sauce over the vegetables and using your hands (covered with gloves) or a spoon, spread/mix evenly to coat the vegetables.
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 beforehand if you prefer the veggies to be softer and more pickled.

Nutrition

Serving Size: 1 serving
Calories: 98
Sugar: 7.4g
Sodium: 1303mg
Fat: 3.8g
Saturated Fat: 0.6g
Unsaturated Fat: 1.7g
Trans Fat: 0g
Carbohydrates: 16.7g
Fiber: 4.4g
Protein: 2.8g
Cholesterol: 0g

Find it online: https://pickledplum.com/easy-cucumber-kimchi-recipe/