Quick Cucumber Kimchi

This Quick Cucumber Kimchi is one of my favorite vegetable side dishes! It goes great with just about any dinner. It's a little spicier than simple cucumbers in vinegar and water, healthy and very Weight Watchers friendly (1 WW point), vegan and gluten-free!

The first time my mother-in-law served cucumbers in vinegar and water, she was a little taken aback when I asked for the recipe. "Um," she said, "it's just water, vinegar, cucumbers and little salt and pepper." But I had never had cucumbers like that before and I was in LOVE!  So simple, yet so delicious. You see, my Mom didn't like cucumbers so we never ate them when I was growing up.

Jump to:

• 🥘 Ingredients
• 🔪Instructions
• 📖 Variations & Substitutions
• 🍽Equipment
• 👪 Serving size
• 🌡️Storage
• ❔FAQ
• Comments & Reviews
• 📋 Quick Cucumber Kimchi Recipe
• 🥗More WW friendly side dishes!

It really makes total sense that we didn't eat the things my Mom didn't like; she was the cook, after all. And if you're doing all the cooking, you shouldn't be expected to cook things you hate to eat. The same way you won't find lamb being cooked in this house (at least not by me). My kids probably wouldn't have tried it until adulthood had we not been served it at a friend's house. To this day, my Mom still tells me she'll try my recipes that contain cucumbers, MINUS the cucumber. I guess she won't be trying this recipe!

When I'm in a hurry and I need a vegetable, cucumbers in vinegar and water is my go-to. It's great for hot summer days when you need a side dish that doesn't require cooking. These kimchi cucumbers are simply spicier and a bit 'fancier' version of cucumbers in vinegar and water, but it's different than traditional kimchi. And it's worth the extra few minutes, especially if you want to spice things up a bit! I found this recipe in a magazine many years ago and then, sadly, lost it for many years. So when I was finally reunited with it again, I wanted to share it with you! I made a few changes to make it even better, of course. 🙂

🥘 Ingredients

You don't need any special ingredients (like fish sauce,) like some kimchi recipes call for. I guess this would be considered the 'North Americanized' version of Korean cucumber kimchi, which is a traditional Korean side dish. The great thing about this sliced cucumber kimchi is it's made with ingredients you already have in your pantry. For this recipe, you'll need:

• cucumbers
• vinegar
• salt
• garlic
• crushed red pepper/chili flakes
• cayenne
• sesame seeds
• olive oil
• granulated white sugar

*See recipe card for quantities

🔪Instructions

Cucumber kimchi is very easy to make:

• Slice off end of the cucumber and discard. Slice cucumber into about ¼ inch- ⅛ inch circles, depending on how thin you like it.
• In a medium bowl, toss cucumber slices with salt and let stand for 15 minutes. Drain.
• Add vinegar, sugar, sesame seeds, olive oil, garlic, hot red pepper flakes and cayenne pepper. Toss to combine.
• Serve immediately or refrigerate until ready to eat.

Kimchi is a traditional Korean dish that usually includes some combination of vegetables, garlic, ginger, chili peppers, salt, and often Korean fish sauce. The mix is pickled and fermented, which was originally a way to preserve the vegetables for the winter months. Cabbage is the most common vegetable used to make kimchi but cucumbers and radishes are also frequently used. There are many versions of kimchi, that vary depending on the region and season in which they are produced. This is not your traditional cucumber kimchi, but rather, an Americanized version. You can read more about kimchi HERE.

📖 Variations & Substitutions

• Spicy: If you don't like it at all spicy, then simply leave out the hot red pepper flakes/chili flakes and cayenne. And if you like it really spicy, add more! You could also use Korean chili flakes
• Vinegar: You could use balsamic vinegar or rice vinegar, instead of white vinegar, if you wanted to change it up a little. 
• Cucumbers: I use long English cucumbers but you could also use Korean cucumbers (see more about Korean cucumbers below) or a different type of cucumber
• Salt: you could use kosher salt or course sea salt
• Add-ons: you can add chives or green onions to this dish, if you like
• Oil: I use olive oil, but you could use sesame oil

🍽Equipment

You need a good knife, (affiliate link), a cutting board and a large bowl to make this recipe.

👪 Serving size

This quick kimchi recipe makes 4 servings (about ½ cup each) and can be doubled or even tripled for a bigger group (or cut in half). Simply click on the blue number of servings in the recipe card and the ingredients in the recipe will adjust accordingly.

🌡️Storage

Store leftover cucumber kimchi in the fridge, in a sealed airtight container for up to 2-3 days. However, the cucumbers will get softer the longer it sits. This recipe does not stand up to freezing.

❔FAQ

While slowly fermented cabbage is most closely associated with kimchi, there are many other versions, including cucumber kimchi. And this easy and Quick & Easy Cucumber Kimchi recipe is one version of Korean Cucumber Kimchi.

So, if you're looking for a cucumber kimchi recipe or a great side dish that's WW friendly, then give this a try! It's perfect for a hot summer day, but a great alternative to a side salad any time of the year!

🥗More WW friendly side dishes!