45 min

Directions

Ingredients

Step 1

Cut the ends off the cucumbers, then cut them in half lengthwise, then cut those halves in half again lengthwise, then cut those halves again, essentially cutting the cucumbers into quarters.

Step 2

Add the diced cucumber to a strainer placed over a larger bowl, season with the salt and mix to combine. Let sit for 10-15 minutes. The salt is going to tenderize the cucumber and draw out any excess moisture.

Step 3

After 10-15 minutes, discard any water that came out onto the bowl, add the cucumber into that same bowl.

Step 4

Season with the sugar, rice vinegar, gochugaru, sesame oil and the grated garlic. Mix to fully combine. Let this sit in the fridge for 30 minutes and making sure to mix every 10 minutes.

Step 5

The Cucumber kimchi will be ready to eat immediately.

Step 6

I like to garnish with toasted sesame seeds once serving.

Step 7

You can really customize this cucumber kimchi to your liking, taste it and adjust any spices/ingredients if needed. If you don't want it sweet, don't add the sugar, if you want it a bit on the spicier side, add more gochugaru or even a couple of sliced sliced Serranos/Jalapeños.

Step 8

The cucumber kimchi will keep covered in the fridge for 2 weeks. Will be good longer, but starts getting way softer the longer you keep it around.