Learn how to make quick cucumber kimchi. It’s crunchy, light and flavorful. Just perfect for this summer!

Korean Cucumber Kimchi

Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea. My mom used to make either a quick cucumber kimchi (as seen above) or stuffed cucumber kimchi (oi sobagi, 오이 소박이) every summer.

You might be wondering how these two kimchi are different?

Essentially, both of them are cucumber kimchi. But one kimchi is serve with vegetables stuffed inside and the other one is not.

Learn how to make quick cucumber kimchi. It’s crunchy, light and flavorful. Just perfect for this summer!

Ingredients for Cucumber Kimchi

Main

• • • • • • 3 Lebanese cucumbers (450 g / 1 pound), other cucumber suitable for pickling is ok to use, rinsed
          • 1 Tbsp coarse sea salt
          • (optional) 50 g / 1.7 ounces carrots, julienned
          • (optional) 20 g / 0.7 ounces garlic chives or chives, chopped in same length as the cucumber

        Kimchi sauce (Mix these well in a bowl)

        • • • • • 2 Tbsp gochugaru (korean chili flakes)
                • 1 Tbsp minced garlic
                • 1 Tbsp grated red apple or asian pear
                • 1 Tbsp honey or sugar
                • 1/2 Tbsp saeujeot (Korean salted shrimp), minced (if you don’t have this add more fish sauce below)
                • 1/2 tsp Korean fish sauce
                • 1/2 tsp minced ginger
                  

                  How to Make Cucumber Kimchi

                  1. Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.

                  2. Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.

                  3. Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.

                  How to Store Cucumber Kimchi

                  Store kimchi in an air tight glass container. Cucumber kimchi is best to be consumed within 7 days. The older the cucumber kimchi gets, the more water it loses. Then it can get mushy.

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