Cucumber Kimchi: Spicy, Crunchy Korean-Inspired Side

By:

Ruby Bennett

Published:

July 19, 2026

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What Is Cucumber Kimchi?

Cucumber Kimchi is a Korean-inspired side dish made with crisp cucumber pieces coated in a spicy, tangy seasoning. This version combines gochugaru, garlic, ginger, jalapeno, carrot, green onion, Yondu Vegetable Umami, and brown sweetener. It can be eaten immediately for a fresh crunch or left to ferment for a deeper flavor.

The canonical recipe is vegan because it uses Yondu rather than fish sauce. The source also describes it as low-carb, keto-friendly, and gluten-free, but ingredient labels can vary. Check the specific gochugaru, vegetable umami sauce, and sweetener when those dietary details matter.

Serve the cucumber kimchi with barbecue, stir-fries, noodle bowls, sushi rolls, or other Asian-inspired meals. Its cold crunch and chile-garlic seasoning can provide a bright contrast to warm, savory dishes.

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Cucumber Kimchi Ingredients

Measure every ingredient before beginning. The hot brine and seasoning mixture use separate portions of salt, and the cucumbers must be drained thoroughly before the seasoning is added.

Cucumbers gochugaru vegetables and seasonings for kimchi

3 pounds Kirby, Persian, or English cucumbers
1 tablespoon plus 1/4 cup pink salt
4 large garlic cloves, 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, or Korean red pepper flakes
4 tablespoons Yondu Vegetable Umami
1 tablespoon Besti Brown Sweetener
Toasted sesame seeds, for topping

Choose the Cucumbers

Kirby, Persian, and English cucumbers are all listed by the source. Select firm cucumbers without soft spots. If the cucumbers contain noticeable seeds, the method instructs you to remove them before cutting the spears into 1-inch pieces.

Keep the Salt Portions Clear

The recipe card lists 1 tablespoon plus 1/4 cup pink salt. The instructions explicitly use the 1/4 cup portion in the boiling brine. The remaining listed ingredients are mixed separately, so measure the tablespoon on its own rather than silently changing or combining the quantities.

Gochugaru and Yondu

Gochugaru supplies the red color and chile heat. Yondu Vegetable Umami provides the savory fermented element while keeping this version vegan. These ingredients have distinct flavor roles, so substitutions should be treated as variations rather than identical replacements.

How to Make Cucumber Kimchi

1. Cut the Cucumbers

Cut each cucumber in half lengthwise, then cut each half lengthwise again. Remove the seeds if they are present. Cut the resulting spears into 1-inch pieces and place them in a large heatproof mixing bowl.

Cucumbers cut into one-inch pieces for kimchi

Keeping the pieces close to the same size helps them brine evenly. A heatproof bowl is essential because the next step pours boiling salted water directly over the cucumbers.

2. Prepare the Hot Brine

Bring 6 cups of water and 1/4 cup pink salt to a boil. Carefully pour the boiling brine over the cucumber pieces. Let them sit in the brine for 30 minutes.

Hot salt brine poured over cucumber pieces

Do not reduce or estimate the salt in the brine. Salt affects texture and the fermentation environment, so changing it casually can change the result.

3. Mix the Seasoning

While the cucumbers soak, place the remaining listed ingredients in a separate large bowl and stir to combine. Distribute the garlic, ginger, jalapeno, carrot, green onions, gochugaru, Yondu, sweetener, and separately measured seasoning ingredients evenly.

Use a bowl large enough to hold all the drained cucumbers later. Mixing the seasoning before adding the cucumbers makes it easier to coat the pieces without crushing them.

4. Rinse Three Times

Drain the cucumbers after the 30-minute soak. Rinse them well with cold water three times, then drain completely. This repeated rinse is part of the source method and should not be shortened to a quick splash.

Rinsed and drained cucumbers ready for kimchi seasoning

Excess water left on the cucumbers can thin the seasoning and prevent it from coating the pieces evenly. Give the cucumbers time to drain before transferring them to the seasoning bowl.

5. Toss and Finish

Add the fully drained cucumbers to the bowl of seasoning. Toss until the cucumber pieces are evenly coated with the red pepper mixture, vegetables, and aromatics. Finish with a sprinkle of toasted sesame seeds.

6. Serve Fresh or Ferment

The source says the cucumber kimchi can be eaten immediately and also states that the flavor improves if it is allowed to ferment for up to two weeks. It does not provide a validated pH target or detailed temperature schedule, so do not invent one.

Use clean, nonreactive equipment and follow established fermentation practices if you choose that option. The National Center for Home Food Preservation fermentation guidance explains why suitable containers, salt, and controlled conditions matter.

Substitutions, Flavor Control, and Storage

Cucumber Options

English cucumbers can be replaced with Persian or Kirby cucumbers because all three are included in the source recipe. Keep the total at 3 pounds and cut the selected cucumbers according to the same method.

Vegan and Non-Vegan Versions

Yondu Vegetable Umami keeps the canonical version vegan. The source mentions fish sauce as a possible substitution for cooks who do not need a vegan recipe. Fish sauce changes the flavor and dietary profile, so label that version clearly.

Sweetener Choice

Regular brown sugar may replace the Besti Brown Sweetener when low-carb or diabetic requirements do not apply. Sweeteners vary in intensity, so a substitution should not be described as nutritionally identical to the canonical recipe.

Control the Heat

The recipe uses 1/2 cup gochugaru and one seeded jalapeno. The source permits gradual adjustment of gochugaru and fermented vegetable sauce for heat and tang, but the published recipe quantities remain the reference version. Taste adjustments should not erase the identity of the dish.

Refrigerate in a Clean Container

Transfer the cucumber kimchi to a clean airtight container and refrigerate it. This is refrigerator kimchi, not a shelf-stable canned product. Do not store it at room temperature as though it had been processed by a tested canning method.

Cucumber kimchi stored in a clean airtight container

The source gives conflicting refrigerator claims of 3 to 6 months and up to 6 months. Those figures are source claims, not independently verified safety limits. Freezing for up to 18 months is also mentioned by the source, but it is discouraged because freezing damages the cucumber texture.

How to Serve Cucumber Kimchi

Serve it immediately when you want the freshest cucumber crunch, or serve the refrigerated fermented version for a deeper, tangier flavor. Use clean utensils when taking portions from the container so the remaining kimchi stays protected from unnecessary contamination.

Fresh cucumber kimchi served as a spicy side dish

Cucumber kimchi pairs naturally with grilled dishes, stir-fries, noodle bowls, sushi rolls, and rice-based meals. It can add a cool, spicy contrast beside this Korean BBQ chicken without replacing the main dish or its sauce.

Crunchy cucumber kimchi with an Asian-inspired meal

Fresh Versus Fermented Flavor

Freshly mixed cucumber kimchi highlights crisp cucumber, chile, garlic, and ginger. Fermentation creates a progressively more acidic flavor. Neither version should be presented as medically beneficial, and fermentation does not automatically prove a specific probiotic content.

Frequently Asked Questions

What is Cucumber Kimchi?

It is a Korean-inspired cucumber side dish coated with gochugaru, garlic, ginger, jalapeno, carrot, green onion, Yondu Vegetable Umami, sweetener, and sesame seeds.

How long are the cucumbers brined?

Pour a boiling brine made with 6 cups water and 1/4 cup pink salt over the 1-inch cucumber pieces. Let them soak for 30 minutes, then rinse three times and drain completely.

Can Cucumber Kimchi be vegan?

Yes. The canonical recipe uses Yondu Vegetable Umami and is vegan. Fish sauce is only a source-mentioned substitution for a separate non-vegan version.

How should it be stored?

Place it in a clean airtight container in the refrigerator. The sourceâ€™s long storage claims conflict, so do not treat them as independently verified safety limits.

Cucumber Kimchi: Spicy, Crunchy Korean-Inspired Side

What Is Cucumber Kimchi?