Cucumber Kimchi Recipe for a Crunchy Korean Side Dish

Name: Cucumber Kimchi
Prep time: 50 min
Cook time: 10 min
Yield: 8
Ingredients: 3 lbs Kirby, Persian, or English cucumbers; 1 tbsp + 1/4 cup pink salt; 4 large cloves garlic, minced; 2 inches ginger, grated; 1 red or green jalapeno, seeded and thinly sliced; 1 large carrot, peeled and grated; 4 green onions, chopped; 1/2 cup gochugaru (Korean red pepper flakes); 4 tbsp Yondu Vegetable Umami; 1 tbsp Besti Brown Sweetener; toasted sesame seeds, for topping

By:

Ruby Bennett

Published:

July 9, 2026

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Cucumber Kimchi

Get ready to meet your new go‑to summer side dish! I stumbled across this Cucumber Kimchi idea while scrolling TikTok, and honestly, I haven’t stopped making it since. Bursting with vibrant Korean flavors and an irresistible crunch, it’s become the secret weapon in my fridge for quick weeknight dinners, backyard BBQs, and everything in between. The first time I brought a jar to a family cookout, my brother‑in‑law literally fought my niece over the last piece; now I always make a double batch.

This recipe is a total win for anyone watching carbs, because it’s naturally low‑carb and keto friendly without sacrificing taste. Instead of fish sauce, we use Yondu Vegetable Umami to keep it plant‑based, and Besti Brown Sweetener gives a whisper of sweetness that balances the gochugaru heat perfectly. Toss it with stir‑fries, pile it onto noodle bowls, or just eat it straight from the jar; it’s that good. The real magic? You can enjoy it right away for a crisp, fresh pop, or let it ferment in the fridge for up to 2 weeks to develop a deeper, tarter kick. If you’re already a fan of crunchy cucumber dishes, my Easy Cucumber Kimchi Recipe for beginners is another great way to dive in.

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Cucumber Kimchi Instructions

This is one of the quickest kimchi recipes you’ll ever make. A short brine, a quick toss, and you’re done. Here’s exactly how I do it, step by step.

Prep the cucumbers. Cut 3 pounds of Kirby, Persian, or English cucumbers in half lengthwise, then cut the halves in half again. If the seeds are large, scoop them out with a spoon. Slice the cucumber spears into 1‑inch pieces and place them in a large heatproof mixing bowl.
Brine for crunch. In a 2‑quart pot or medium saucepot, bring 6 cups of water and ¼ cup pink salt to a rolling boil. Pour the boiling brine over the cucumbers and let them sit for 30 minutes. This step seasons the cucumbers and gives them that signature snap.
Build the kimchi paste. While the cucumbers soak, combine the remaining ingredients in a large bowl: 4 large garlic cloves (minced), 2 inches of fresh ginger (grated), 1 seeded and thinly sliced red or green jalapeño, 1 large carrot (peeled and grated), 4 chopped green onions, ½ cup gochugaru (Korean red pepper flakes), 4 tablespoons Yondu Vegetable Umami, and 1 tablespoon Besti Brown Sweetener. Stir well to make a thick, fragrant paste.
Rinse and drain. Drain the cucumbers in a colander and rinse them under cold running water three times. Shake off the excess water and let them drain completely; you want the cucumbers as dry as possible so the paste sticks.
Toss it all together. Add the drained cucumbers to the bowl with the kimchi paste and toss until every piece is evenly coated.
Finish and store. Sprinkle toasted sesame seeds on top, then transfer the cucumber kimchi to a clean airtight container. Press the contents down lightly so the cucumbers are submerged in the juice. Pop it in the fridge.

You can eat the kimchi right away for a fresh, spicy crunch, but it really shines after a few days of slow fermentation in the fridge. The flavors meld, the heat settles, and that tangy, fermented depth comes through beautifully. I try to wait at least 2 or 3 days before digging in, and after a week it’s absolutely incredible.

Prep time: 20 minutes, Cook time: 10 minutes, Additional time: 30 minutes, Yields 8 servings

Substitutions

I know specialty ingredients can feel intimidating, so here are a few easy swaps that keep the recipe delicious without a special trip to the store.

Cucumbers: If you can’t find English cucumbers, Persian or Kirby varieties work just as well. They have thin skins and fewer seeds, which is exactly what you want.
Yondu Vegetable Umami: If you aren’t vegan, you can replace the Yondu with an equal amount of regular fish sauce. The flavor will be a little more intense and savory.
Besti Brown Sweetener: Regular brown sugar is a perfect 1:1 substitute if you’re not concerned about keeping the dish keto. It will add that same gentle molasses note.
Gochugaru: While nothing else replicates the signature Korean chili flavor, a combination of paprika and a pinch of cayenne can work in a pinch, but the result will be milder and less complex.

Equipment

You won’t need any fancy gadgets here; just a few kitchen basics will get the job done. Pull these out before you start:

Large heatproof mixing bowl
Measuring cups and spoons
2‑quart pot or medium saucepot
Colander
Mason jars or other airtight glass containers

I like using Mason jars because they seal tightly and make the bright pink kimchi look gorgeous on the shelf, but any food‑safe container with a lid works fine.

Storage

Once you pack your cucumber kimchi into an airtight container, always keep it in the refrigerator. The cool temperature slows down fermentation and keeps the cucumbers crisp for as long as possible. Properly stored, this cucumber kimchi will last up to 6 months in the fridge, though the texture does soften a little over time. For the very best crunch and flavor, I aim to finish a batch within 2 to 3 weeks.

Can you freeze it? Technically yes, but I don’t recommend it. Freezing makes the cucumber cells burst, so when you thaw it you’ll end up with a watery, mushy mess instead of that addictive crackle. If you have too much to eat, share a jar with a neighbor instead!

Top Tip

The beauty of homemade cucumber kimchi is that you control every spoonful. My top tip is to treat the gochugaru and Yondu amounts as a starting point, not a rule. If you know you love a blazing‑hot kick, add an extra tablespoon of Korean red pepper flakes.

If you prefer a mellower tang, start with just 3 tablespoons of Yondu and taste before adding more. I always build the paste, taste it on a cucumber spear, and adjust little by little until it feels exactly right for my crowd. This way, you’ll develop a signature heat level that your family and friends will recognize as yours.

FAQ about Cucumber Kimchi

Cucumber kimchi, also known as Oi Sobagi, is a refreshing Korean side dish made from fresh cucumbers, gochugaru, garlic, ginger, and other seasonings. It is crunchy, spicy, and can be eaten immediately or fermented for deeper flavor. For a classic take on this dish, you might enjoy Maangchi’s famous spicy cucumber kimchi oi sobagi recipe.

“,”visible”:true},{“id”:”faq question 1783987569649 1″,”title”:”How long does cucumber kimchi last?”,”content”:”

Stored in an airtight container in the refrigerator, cucumber kimchi keeps for up to 6 months. However, for the brightest crunch and most balanced taste, I recommend enjoying it within 2 weeks to a month. The flavors continue to develop and deepen as it ferments slowly.

“,”visible”:true},{“id”:”faq question 1783987569649 2″,”title”:”Can you freeze cucumber kimchi?”,”content”:”

Freezing is not recommended at all. The cucumbers will release water and turn mushy when thawed, completely losing the crisp texture that makes this dish so special.

“,”visible”:true},{“id”:”faq question 1783987569649 3″,”title”:”Is cucumber kimchi vegan?”,”content”:”

Yes, this recipe is 100% vegan. We use Yondu Vegetable Umami instead of fish sauce and Besti Brown Sweetener instead of refined sugar. All ingredients are plant‑based.

“,”visible”:true},{“id”:”faq question 1783987569649 4″,”title”:”How spicy is cucumber kimchi?”,”content”:”

This recipe uses ½ cup of gochugaru and a fresh jalapeño, which gives it a solid medium‑to‑high heat level. It has a lingering warmth that builds, but the cucumber cools it down between bites. If you are sensitive to spice, simply cut the gochugaru to ¼ cup and leave out the jalapeño.

“,”visible”:true},{“id”:”faq question 1783987569649 5″,”title”:”How to store cucumber kimchi?”,”content”:”

Pack the finished kimchi into a clean, airtight glass jar or container. Press down gently so the cucumbers are submerged in the liquid, then seal tightly and refrigerate. Always use clean utensils when scooping out a serving to avoid introducing bacteria.

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What is cucumber kimchi?

How long does cucumber kimchi last?

Can you freeze cucumber kimchi?

Freezing is not recommended at all. The cucumbers will release water and turn mushy when thawed, completely losing the crisp texture that makes this dish so special.

Is cucumber kimchi vegan?

Yes, this recipe is 100% vegan. We use Yondu Vegetable Umami instead of fish sauce and Besti Brown Sweetener instead of refined sugar. All ingredients are plant‑based.

How spicy is cucumber kimchi?

How to store cucumber kimchi?

More Asian Inspired Recipes

Looking for other recipes like this? Try these:

Spicy Peanut Cucumber Noodle Salad
Chicken Satay with Spicy Peanut Sauce
Spicy Chicken Ramen (Keto & Gluten‑Free)
Authentic Napa Cabbage Kimchi (Paleo, Whole30, Keto)
Keto Beef Bulgogi
Keto Bibimbap Bowl

And if you’re on a cucumber kick, don’t miss my Crispy Cucumber Kimchi Recipe for a refreshing twist, or the super simple Easy Cucumber Kimchi Recipe that walks you through every step.

Cucumber Kimchi Ingredients

Four key ingredients give this cucumber kimchi its unmistakable personality, and the full list with exact measurements is below so you can grab everything in one trip.

Cucumbers: 3 lbs of Kirby, Persian, or English cucumbers, thin‑skinned varieties with minimal seeds keep the crunch.
Gochugaru (Korean red pepper flakes): ½ cup, the heart of the dish, bringing earthy, fruity heat without overwhelming.
Yondu Vegetable Umami: 4 tablespoons, a vegan‑friendly fermented sauce that replaces fish sauce and anchors the savory depth.
Besti Brown Sweetener: 1 tablespoon, a keto brown sugar alternative that rounds out the spice and acidity.
Full ingredient list: 3 lbs cucumbers, 1 tbsp + ¼ cup pink salt, 4 large garlic cloves (minced), 2 inches ginger (grated), 1 red or green jalapeño (seeded and thinly sliced), 1 large carrot (peeled and grated), 4 green onions (chopped), ½ cup gochugaru, 4 tbsp Yondu, 1 tbsp Besti Brown Sweetener, and toasted sesame seeds for finishing.

All of these come together in a flash and taste like something you spent all day on. I promise once you make it, you’ll be as obsessed as I am!