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Cucumber Kimchi

Course pickle, preserve, Side Dish, Snack
Total Time 30 minutes
Servings 1 quart

Ingredients

  • 1 tsp salt
  • 1 1/2 tbsp sugar
  • 2 pounds cucumber
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 tbsp korean chili flake (gochugaru)
  • 2 tsp ginger minced
  • 2 tsp garlic minced
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 cup green onion chopped

Instructions

  • Mix 1 tsp salt and 1 1/2 tbsp sugar. Slice cucumbers and mix with salt/sugar. Place in a colander and drain for 30 minutes.
  • Mix all other ingredients into a paste. Gentle squeeze the cucumbers and mix with the chili paste. Allow cucumbers to marinate at least 30 minutes before serving. The kimchi will keep in the refrigerator up to 5 days.