📋 Quick Cucumber Kimchi Recipe

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

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

Total Time 15

Servings 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

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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

Expert Recipe Tips:

The Salting Secret: Don't skip Step 2! Tossing the cucumbers with salt and letting them stand for 15 minutes draws out excess water. This ensures your kimchi stays spectacularly crunchy rather than becoming "soupy" once you add the dressing.
Drain Well: After the 15 minutes is up, make sure to drain the liquid thoroughly. I even like to give them a quick pat with a paper towel if I’m in the mood for an extra-crisp pickle.
Uniform Slicing: For the best mouthfeel, try to slice your cucumbers to a consistent thickness (about ⅛ inch). A mandoline makes this a 30-second "Lazy Way" task!
The Flavor Marriage: While you can eat this immediately, letting it sit in the fridge for even 30 minutes allows the garlic and chili to really infuse into the cucumbers for a deeper flavor.

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.

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