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Landscape photo of cucumber kimchi.
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Quick Cucumber Kimchi

This easy cucumber kimchi recipe with gochugaru pepper and tangy fish sauce is the fastest way to put Korean kimchi on the table for dinner.
Prep Time25 minutes
Marinating time2 hours
Total Time2 hours 25 minutes
Course: Side, Side Dish
Cuisine: Asian, Korean
Keyword: cucumber kimchi, cucumber kimchi recipe, quick cucumber kimchi, recipe for cucumber kimchi
Servings: 5 People
Author: Amy - A Healthy Life for Me

Ingredients

  • 2 pounds Kirby or persian cucumbers halved lengthwise and sliced crosswise 1/4-inch thick
  • 1 tablespoon kosher salt plus more to taste
  • 1/4 cup sesame oil
  • 1/2 small onion thinly sliced
  • 2 tablespoons finely chopped Thai or sweet basil
  • 2 tablespoons gochugaru Korean coarse red pepper powder
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1 teaspoon finely grated lime zest
  • 1/2 teaspoon Asian fish sauce

Instructions

  • In a colander, toss the sliced cucumbers with 1 tablespoon of kosher salt and let stand for 20 minutes. Rinse the cucumbers and drain well.
  • In a large bowl, toss the cucumbers with all of the remaining ingredients and let stand at room temperature for 2 hours, stirring occasionally. Season the kimchi with salt and serve.