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kimchi pickle in white bowl on grey marble counter surface with glass vinegar container in background
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5 from 5 votes

📋 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!
Course Side Dish, Snack
Cuisine Korean
Keyword cucumber, easy, kimchi, quick
Special Diet Gluten-free, Vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 28kcal
Author Terri Gilson

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!

Nutrition

Serving: 0.5cup | Calories: 28kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 107IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
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