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Cucumber Kimchi

Spicy Cucumber Kimchi (Keto-Friendly!)
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Learn how to make Korean cucumber kimchi quick and easy! This kimchi cucumber recipe is made with authentic ingredients and tastes super fresh, crunchy, and appetizing! Be sure to marinate it overnight before serving.

Ingredients

Scale
  • 12 oz. Persian cucumbers (Korean, Kirby, or Japanese cucumbers)
  • 1 tsp coarse sea salt
  • 1.5 oz sweet onion or yellow onion
  • 0.7 oz garlic chive (optional)

For the seasoning paste:

  • 2 tbsp gochugaru (Korean red pepper flakes)
  • 1/2 tsp fish sauce
  • 1.5 tbsp honey (or keto honey)
  • 1 tsp roasted white sesame seeds
  • 0.5 oz garlic cloves (3 large cloves)
  • 0.2 oz ginger, grated

Instructions

  1. Cut 12 oz. cucumbers crosswise in half, then slice into quarters lengthwise.
  2. In a large bowl, sprinkle 1 tsp coarse sea salt over cucumbers and rub gently. Let rest for 30 minutes.
  3. In a small bowl, combine 2 tbsp gochugaru, 1/2 tsp fish sauce, 1.5 tbsp honey, 1 tsp sesame seeds, 0.5 oz minced garlic, and 0.2 oz grated ginger to form a paste.
  4. Thinly slice 1.5 oz onion and cut 0.7 oz garlic chives (if using) to match cucumber length.
  5. Discard excess liquid from cucumbers after salting. Transfer to a storage container.
  6. Add onion, garlic chives, and seasoning paste to cucumbers, mixing thoroughly.
  7. Refrigerate for a few hours, ideally overnight, and serve chilled.

Notes

  • Marinate overnight for best flavor and serve chilled.
  • Store in an airtight container in the fridge for up to one week.
  • Use bright red gochugaru for authentic color and taste.
  • The seasoning paste is thick; cucumbers release liquid during marination.
  • For keto, use keto honey or sugar substitute.

Nutrition

Find it online: https://savorgastronomy.com/cucumber-kimchi/