This keto-friendly, crunchy Cucumber Kimchi is a healthy and flavor-packed side dish that will disappear as fast as you can make it!
If you’re a fan of kimchi—you know, that pungent-smelling, spicy, fermented cabbage side dish from Korea?—you’re the type of person I’d love to have over for dinner. You know why? Because you’ll like whatever I put on your plate! Kimchi is well-known not just for its pungent smell but also for being spicy—and nearly everything that leaves my kitchen on a plate is spicy.
The heat in kimchi comes in part from gochujang, a fermented paste that’s made with gochugaru, or Korean chili flakes. The rest is a combination of raw ginger and garlic, which bring their own type of spice to the mixture. But one great thing about kimchi is that it doesn’t have to be fermented for it to taste delicious. That’s right: you can eat it before it has fermented at all, and most of the flavor is already there.
This cucumber kimchi recipe is not kimchi in the traditional sense (it lacks some pretty important ingredients, and it’s not fermented), but it absolutely takes on the flavor profile of kimchi. It transfers all that spicy, garlicky, gingery goodness onto salted cucumbers to make a delicious snack. It’s a stroke of genius, because you get that blast of red kimchi flavor and a cooling, crispy bite of cucumber at the same time. At my house, I serve this deliciousness over a bowl of medium-grain rice as a small meal or over crispy lettuce as a salad. Once you try it, you’ll want to have the ingredients on hand all the time!
Is This Cucumber Kimchi Healthy?
Cucumber kimchi is quite healthy. Not only are cucumbers hydrating (they’re 95% water, after all), but they also contain small amounts of important vitamins and minerals such as vitamin C, vitamin K, and potassium. The garlic and ginger combo offers antioxidants and anti-inflammatory properties. Overall, this recipe is low in calories and fat and gluten-free. It does contain quite a bit of sodium, though, so if you’re watching your sodium intake, consider using “lite” salt instead of coarse salt.
You can always replace the sugar with coconut sugar or honey for a slightly healthier variation (they’ll still raise blood sugar but are less processed). For a vegan option, you can replace the fish sauce with soy sauce or coconut aminos.
Tasty Additions To Cucumber Kimchi
This cucumber kimchi recipe is super simple, which makes it easy to throw together with a few standard ingredients. However, if you have more time on your hands, or you’re just feeling adventurous, here are a few things I’ve added to my cucumber kimchi over the years that really make the flavors pop.
- Carrots: Julienned or grated carrots give oi kimchi a slightly sweet crunch.
- Apples: Add a few tablespoons of grated apples (not a sour variety) for an even sweeter pop of flavor.
- Saeujeot: If you’re feeling really adventurous, get your hands on some saeujeot, or Korean salted fermented shrimp. A teaspoon of this stuff in your cucumber kimchi will deepen the flavors and make it taste (and smell) even more like the fermented kimchi!
- Green onions: Green onions are a popular ingredient in Korean cooking, and I think they taste amazing in this cucumber kimchi! Feel free to add them to the recipe or substitute these for regular onions in this recipe.
How Do I Store Leftovers?
Mix all your ingredients together and store your cucumber kimchi in an airtight glass container in your refrigerator for up to 5 days. It becomes mushy over time, so I would not recommend storing it any longer, nor would I suggest freezing it!
Serving Suggestions
This recipe pairs well with milder sides, like white rice and a simple miso soup. For something a little more involved, try this cucumber kimchi with this flavorful Vegetarian Phở recipe. You can also enjoy cucumber kimchi on its own (straight from the jar) or pair it with grilled chicken or steak. It’s great on top of grain bowls, with egg rolls, or as a topping for dishes like this Asian Miso Steak Sheet Pan Dinner.
For more Korean inspiration, take a look at this Bibimbap Recipe featuring a big bowl of perfectly cooked rice loaded with all sorts of colorful veggies and tender mushrooms. Or, check out this easy Slow-Cooker Paleo Korean Beef Stew.
Ingredients
- 1 pound cucumbers Kirby or Korean cucumbers recommended
- 1 tablespoon coarse sea salt
- 2 tablespoons gochugaru Korean red chili pepper flakes
- ¼ medium onion thinly sliced
- 1½ ounces garlic chives or scallions, chopped
- 1 tablespoon minced garlic
- ½ teaspoon grated ginger
- 1 teaspoon sugar
- ½ tablespoon fish sauce
Instructions
- Cut cucumbers in half lengthwise, then slice each half again lengthwise. Cut these quarters into 1 to 1½-inch-long pieces. Sprinkle with coarse sea salt evenly and let sit for about 30 minutes to draw out moisture.
- Drain cucumbers well and do not rinse. Combine gochugaru, onion, garlic chives, minced garlic, grated ginger, sugar, and fish sauce in a mixing bowl.
- Add drained cucumbers to the bowl with other ingredients. Toss everything together until cucumbers are well coated with the seasoning mix. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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