Quick Cucumber Kimchi

It's funny how our childhood palates are often dictated by what our parents love-or in my case, what my Mom didn't love. Since she wasn't a fan of cucumbers, they never once graced our table, and I didn't discover the spectacular crunch of a vinegar-soaked cucumber until my mother-in-law served them. It was love at first bite!

This Quick Cucumber Kimchi is a zesty, "fancier" upgrade to that simple cucumber and vinegar side dish. I originally found a version of this recipe in a magazine years ago, but after losing it for a while, I was finally reunited with it and added my own twist. By combining the heat of red pepper flakes and garlic with the fresh snap of an English cucumber, you get a "North Americanized" version of traditional Korean kimchi that is absolutely addictive.

Whether you're looking for a spectacular no-cook summer side or a high-impact way to shake up your winter dinner routine, this recipe is a total win. It's made with simple pantry staples, requires zero fermentation time, and is a spectacular 1-point Weight Watchers success! It's vegan, gluten-free, and exactly what you need to add a spectacular kick to your next meal.

🥘 Ingredient Notes

You don't need any special ingredients (like fish sauce) as 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 that it's made with ingredients you already have in your pantry. For this recipe, you'll need:

To get that spectacular spicy crunch without a trip to a specialty grocery store, here is what you need to know about the ingredients:

• English Cucumbers: These are my favorite "Lazy Way" veggies because they have thinner skins and fewer seeds. You don't even have to peel them!
• White Vinegar: This provides the sharp, clean tang that balances the heat. If you want a slightly softer, sweeter profile, you can use rice vinegar.
• Garlic: Fresh minced garlic is essential here for that authentic, savory backbone.
• Red Pepper Flakes & Cayenne: This is where the "kimchi" heat comes from. I use a combination of both for a spectacular depth of spice.
• Granulated Sugar: Just a teaspoon is needed to balance the acidity of the vinegar and the heat of the peppers.
• Sesame Seeds: These add a spectacular nutty finish and a beautiful look to the final dish. You could also use toasted sesame seeds for a nuttier flavor!

*Please see recipe card for full list of ingredients and quantities

📖 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 coarse 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

👪 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 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.

🥗What to Serve with this Cucumber Kimchi Recipe

Kimchi pairs well with dinner mains like my Marinated Maple BBQ Pork Loin Steaks and Onion Soup Mix Baked Potatoes, or sandwiches such as this Ramen Wrap (shown).

❔Recipe FAQs