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Home » Recipes » Special Diet » Weight Watchers Friendly Recipes » WW Friendly Side Dishes

Quick Cucumber Kimchi

Published: Jan 2, 2021 by Terri Gilson · Modified: Sep 12, 2022 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 6 Comments

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Pinterest pin with white text on black background on top and bottom and photo of cucumber kimchi in white bowl in the middle
Pinterest pin with white text on green background on top and bottom and photo of cucumber kimchi in white bowl in the middle and a grey cutting board in the background with cucumbers on it

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 on my plan), vegan and gluten-free!

kimchi pickle in white bowl on grey marble counter surface with glass vinegar container in background

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
  • ⭐ 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.
quick Kimchi on grey marble counter surface with glass vinegar container in background as well as a grey cutting board with sliced cucumbers and a knife

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

2 cucumber kimchi rounds being held up on a spoon over a white dish of cucumber kimchi on a grey and white marble surface
  • 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 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.

Korean pickles cucumbers in white bowl on grey marble counter surface with glass vinegar container in background

🌡️Storage

Store leftover cucumber kimchi in the fridge, in a sealed air-tight 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.

Are Korean Cucumbers different than regular cucumbers?

Korean cucumbers are longer and thinner than regular cucumbers. They are ideal for kimchi because when they are raw, Korean cucumbers have a crunchy texture and are sweeter, without the associated bitterness of other varieties of cucumber.

How long does Cucumber Kimchi last in the fridge?

Cucumber Kimchi will last 2-3 days in the fridge.

How many carbs are in kimchi cucumber?

Cucumber kimchi is low in carbs. This quick cucumber kimchi recipe has 4 g per serving (about ½ cup).

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 simply a healthy WW friendly side dish, then give this a try!

⭐ Reviews

Did you make this kimchi cucumber recipe? Please RATE THE RECIPE below

kimchi pickle in white bowl on grey marble counter surface with glass vinegar container in background
Food Meandering Logo

📋 Quick Cucumber Kimchi Recipe

This Quick Cucumber Kimchi recipe is an easy spicy side dish made with sliced cucumbers and a few pantry ingredients you already have on hand. It's vegan, gluten-free and Weight Watchers friendly!
5 from 5 votes
Print Pin Rate
Course: Side Dish, Snack
Cuisine: Korean
Keyword: cucumber, easy, kimchi, quick
Special Diet: Gluten-free, Vegan, Weight Watchers
Servings: 4 servings
Calories: 28kcal
Author: Terri Gilson
Prep Time: 15 minutes
Total Time: 15 minutes
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Ingredients

  • 2 cups sliced cucumbers (about 1 large English cucumber)
  • 1 teaspoon salt
  • 3 tablespoon vinegar
  • 1 teaspoon granulated white sugar
  • 1 teaspoon olive oil
  • 1 teaspoon sesame seeds
  • 2 cloves garlic
  • ½ teaspoon hot red pepper flakes * chili flakes
  • ¼ teaspoon cayenne pepper
US Customary - Metric

Instructions

  • Slice off ends of cucumbers and discard. Slice cucumber into about ¼ inch- ⅛ inch circles, depending on how thin you like it.
  • In a medium bowl, toss cucumber 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.

Notes

*See recipe contents for important recipe information and tips!
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Nutrition Facts
📋 Quick Cucumber Kimchi Recipe
Amount Per Serving (0.5 cup)
Calories 28 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 583mg25%
Potassium 76mg2%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 107IU2%
Vitamin C 2mg2%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 0.5cup | Calories: 28kcal (1%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Sodium: 583mg (25%) | Potassium: 76mg (2%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 107IU (2%) | Vitamin C: 2mg (2%) | Calcium: 16mg (2%) | Iron: 1mg (6%)
Did you make this recipe? Please leave a star rating and review below!
Rate this Recipe

🥗More WW friendly side dishes!

  • Green beans and Mushrooms
  • Healthy Artichoke & Roasted Red Pepper Coleslaw
  • 5 Ingredient Shredded Zucchini Feta Sautee
  • Corn Succotash
  • Everything Bagel Cloud Bread
  • Healthy Classic Potato Salad

More WW Friendly Side Dishes

  • Chicken Gumbo Soup Recipe
  • Air Fryer Parsnip Fries
  • Easy Healthy Minestrone Soup
  • Mandarin Orange Salad Recipe

Reader Interactions

Comments

  1. Vanessa

    January 05, 2021 at 5:37 pm

    I could eat the whole bowl of these myself! Love how easy these are to make with simple ingredients.

    Reply
  2. dishnthekitchen

    January 05, 2021 at 9:23 pm

    Super idea Terri. I always have a cucumber in the fridge and we absolutely love a little pickle on the side of most dishes. That's how we were brought up. The extra spice jazzes it up even more!

    Reply
  3. Amy

    January 07, 2021 at 6:21 pm

    I had absolutely no idea you could make kimchi from cucumbers! Will definitely give this a try.

    Reply
    • Terri Gilson

      January 08, 2021 at 12:03 pm

      Yes, Amy! And it's sooo easy! Enjoy.....

      Reply
  4. NANCY

    January 10, 2021 at 12:45 pm

    Pickled cucumbers are one of my favourite asian side dishes !! Adding Kimchi is a great idea ! i can't wait to make this!!

    Reply
  5. Sean

    January 10, 2021 at 1:34 pm

    Gotta love a nice, easy, quick pickle recipe. Even better if it's got a bit of heat to it!

    Reply

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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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