Cucumber Kimchi


This quick cucumber kimchi adds the perfect amount of fresh flavor to your plate (with just the right amount of heat). Seek out cucumbers that are firm and crisp with a bright green color. Pass on any with blemishes or signs of age, such as shriveling or yellowing.

Cucumber Kimchi
Photo: Brie Passano
Hands On Time:
20 mins
Total Time:
12 hrs 50 mins
5 cups


  • 1 pound Persian cucumbers

  • 1 tablespoon kosher salt

  • 2 tablespoon gochugaru*

  • 1 tablespoon minced garlic

  • 1 tablespoon fish sauce

  • 2 teaspoon sugar

  • 1 ½ teaspoon grated fresh ginger

  • ½ cup matchstick-cut carrot

  • 3 green onions, cut into 2-inch slivers


  1. Trim cucumbers; quarter lengthwise, and cut into 2-inch pieces. Place pieces in a colander and toss with salt; let stand in sink 30 minutes.

  2. In a medium bowl combine gochugaru, garlic, fish sauce, sugar, and ginger. Stir unrinsed cucumbers into gochugaru mixture. Stir in carrot and green onions. Cover and let stand at room temperature 12 to 18 hours, stirring occasionally. Chill before serving. Makes 6 servings.


Gochugaru is a Korean chili powder. It gives kimchi its distinctive red hue, smoky-fruity flavor, and mild heat. Look for it in Asian markets and online.

Nutrition Facts (per serving)

47 Calories
7g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 47
% Daily Value *
Sodium 526mg 23%
Total Carbohydrate 7g 3%
Total Sugars 4g
Protein 1g
Vitamin C 11.8mg 59%
Calcium 25mg 2%
Iron 0.5mg 3%
Potassium 195mg 4%
Folate, total 14.7mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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