As the temperature climbs, our bodies naturally crave cooling foods like cucumbers. And this cucumber kimchi is a delicious way to eat more of this summer staple. Featuring crisp cucumbers, garlic, ginger, fish sauce, Korean chili flakes, and tangy apple cider vinegar, this dish is proof that clean eating doesn’t need to be bland or take a ton of time. Its bright, zippy flavors are sure to be a hit at all your summer gatherings.

What is Kimchi?

Kimchi is a traditional Korean dish made with napa cabbage, scallions, Korean radishes, and other vegetables. This tangy, spicy dish is seasoned with gochugaru (Korean chili flakes), garlic, ginger, and fish sauce. It’s a key component in Korean cuisine and is served with virtually every meal.

Traditional kimchi is fermented, which enhances the dish with gut-healthy probiotics. The downside is that fermentation is a long process that can take days or even weeks.

This cucumber kimchi (oi kimchi) is a unique twist on the traditional recipe, that still delivers that authentic kimchi flavor. But unlike traditional kimchi, it’s ready to enjoy in minutes.

Health Benefits of Cucumber Kimchi

Since this quick cucumber kimchi doesn’t undergo fermentation, it’s more like a spicy cucumber salad. That said, it’s still loaded with health benefits.

Here’s a look at some of the beneficial ingredients in this recipe:

Cucumbers help Hydrate

Did you know roughly 20% of your daily water intake comes from food? And cucumbers are one of the best foods to enhance your hydration. Cucumbers are about 96% water, making them the perfect food to help hydrate you during the hot summer months. Hydration is even more crucial if doing a reset with Clean 7 or Clean 21. It improves digestion and supports the elimination of toxins and waste from your body.

Chili Peppers Boost Metabolism

The star ingredient of this quick cucumber kimchi is gochugaru, a spicy coarse powder made from Korean red chili peppers. Chili peppers contain capsaicin, a compound that may help boost your metabolism. Capsaicin is a thermogenic chemical, meaning it produces heat in the body. This can, in turn, increase your metabolic rate and enhance fat-burning.

Vinegar Balances Blood Sugar

If you want to keep your blood sugar steady, consider sneaking more vinegar into your meals. Vinegar contains acetic acid. Research shows acetic acid helps lower the blood glucose spike from carbohydrate-heavy foods. This cucumber kimchi includes apple cider vinegar, making it a great veggie starter to help stabilize your blood sugar during meals.

Cucumber kimchi ingredients

Here’s what you’ll need:

English cucumber: We used English cucumbers in this recipe, also known as hot house cucumbers. English cucumbers have smaller seeds and thinner skin, so they lend a nice texture to this kimchi. Persian cucumbers, which look like a smaller version of English cucumbers, would also be a good option.

Carrot: Sliced carrots add natural sweetness to this cucumber kimchi. But they also add a crunchy texture and pop of color.

Onion: Onion adds an earthy element and helps balance the flavor profile.

Gochugaru (aka Korean chili flakes): Gochugaru turns up the heat in this recipe and gives it that authentic kimchi flair. You can purchase it online or find it in some grocery stores.

Garlic: Garlic gives an immunity boost and adds a bright burst of flavor.

Ginger: Ginger delivers a spicy, peppery taste and supports digestion.

Fish sauce: Fish sauce adds a savory or umami flavor and helps give it that traditional kimchi flair.

Apple cider vinegar: Most cucumber kimchi recipes use rice vinegar. We’ve opted for apple cider vinegar for this recipe due to its many health benefits.

Sea salt: Salt adds flavor and draws excess moisture from the cucumbers to help them stay crisp.

Coconut sugar: Coconut sugar is one of our favorite cleanse-approved sweeteners. While optional, it enhances the natural sweetness of veggies.

How to make cucumber kimchi

Cucumber Kimchi Recipe

Ingredients

1 English hothouse cucumber, cut into ¼-inch half-moons
¼ medium white onion, finely sliced
1 medium carrot, peeled & cut into thin matchsticks
1 tbsp gochugaru (we used this one)
½ tbsp kosher sea salt
2 tbsp apple cider vinegar
1 tsp fish sauce
2-3 cloves garlic, minced (about 1 tbsp)
1-inch fresh ginger, peeled and minced
2 tsp coconut sugar (optional)
Sesame seeds for garnish (optional)

Directions

Wash the cucumber and slice it into ¼ inch half moons. Add the cut cucumbers to a bowl and sprinkle with the sea salt. Toss the cucumber slices so they’re evenly coated in salt.
Transfer the cucumbers to a colander and let them sit for 20 minutes. Prepare the remaining ingredients while they sit.
Using the same bowl that you mixed the cucumbers, add the gochugaru (Korean chili flakes), garlic, ginger, fish sauce, apple cider vinegar, and coconut sugar (if using). Mix the ingredients until it forms a paste.
Be sure to use a non-reactive bowl like glass, ceramic, or stainless steel. Reactive cookware like aluminum, cast iron, or copper can make food take on a metallic taste when mixed with acidic ingredients like vinegar.
Add the carrots and onions to the bowl and mix until well combined.
Once the cucumbers have sat for 20 minutes, rinse them with cold water. Drain well and gently pat the cucumbers dry with a paper towel.
Add the cucumber slices to the bowl with the other ingredients.
Mix all the ingredients in the bowl until well combined. Do a taste test and add more salt if desired. Sprinkle with sesame seeds before serving.

You can enjoy this cucumber kimchi right away. Or to enhance the flavor, allow it to chill in the fridge for 20-30 minutes before serving.

How long does cucumber kimchi last?

This quick cucumber kimchi will last about a week in the fridge when stored in an airtight container (like a mason jar).

Keep in mind the cucumbers will keep releasing their liquid. The longer they sit, the more their texture will soften. If you prefer a crunchier texture, you’ll want to eat this cucumber kimchi within the first 2-3 days.

Cucumber kimchi Recipe variations

Adjust the spice: This cucumber kimchi has quite the kick! If you prefer less heat, consider using half the gochugaru. If you like spice, feel free to use more. Vary the veggies: Feel free to mix up the veggies however you like. Swap out the onions for scallions or garlic chives. Or add some thinly sliced radishes, bell peppers, or whatever veggies you have on hand.Up the sweetness: If you prefer a sweeter flavor, add a thinly sliced apple or a few more teaspoons of coconut sugar.Make it vegan: If you follow a plant-based diet, simply swap the fish sauce for tamari or coconut aminos.

What to pair with this cucumber kimchi

This quick cucumber kimchi makes a delicious spicy snack when served on its own. But it also makes an excellent veggie starter to enhance the digestion of meals and keep your blood sugar steady.

It would pair well with our Gingered Green Beans, Sesame Noodles, Brown Rice Ramen Bowls, or any other dish that could use a spicy kick.

Recipe and photography by Mindy Palmer

If you enjoyed this recipe, you may also want to check out this Homemade Sauerkraut or Traditional Kimchi.

Sources

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