Easy Cucumber Kimchi Recipe

Craving Something Spicy and Crunchy? This Easy Cucumber Kimchi Recipe Delivers

There’s something wildly satisfying about biting into something that’s both spicy and crunchy, isn’t there? Whether it’s a midweek dinner, a weekend BBQ, or your favorite takeout-inspired meal at home, one side dish I always find myself craving—and making over and over—is cucumber kimchi. It’s bold, it's refreshing, it's quick to make, and honestly? It checks all the flavor boxes.

As a food writer and home cook with a soft spot for bold Asian flavors, I’ve developed and tested countless recipes in my kitchen—but few have the wow-factor and ease of this cucumber kimchi recipe. Writing this blog post, I found myself snacking straight out of the jar during photoshoots (yes, it’s that addictive), and my fridge now has a permanent kimchi corner.

If you're new to Korean food or looking for something to spice up your weekly meals without a ton of effort, this easy cucumber kimchi recipe is the perfect gateway. Let’s dig in.

This post may contain affiliate links at no extra cost to you. Please read our full disclosure here to find out more.

What Is Cucumber Kimchi?

Cucumber kimchi, known as oi kimchi (오이김치) in Korean, is a fresh, lightly fermented version of the traditional kimchi you might be familiar with. While napa cabbage kimchi takes days—or even weeks—to develop deep, funky flavors, cucumber kimchi is all about instant gratification.

It’s crispy, cool, and spicy—an absolute staple among Korean side dishes (called banchan). Often served alongside rice, grilled meats, or noodles, it brings a pickled, tangy brightness to the plate, making it one of the most refreshing ways to enjoy fermented food.

Unlike some fermented dishes, this one is extremely beginner-friendly. It doesn't require long fermentation or complex ingredients—just a few pantry staples and a bit of slicing. Plus, it doubles as a zippy Asian salad or taco topping.

Why You’ll Love This Homemade Cucumber Kimchi Recipe

There are so many reasons this dish has become a weekly staple in my home cooking lineup, but here are a few that make it especially perfect for busy women between 25–44:

Quick and easy: Prep takes 15 minutes. No long waits required.

Healthy and low-calorie: It's probiotic-rich and full of fiber.

Versatile: Use it as a side, salad topper, or sandwich filler.

Customizable spice level: From mild to flaming hot—your call.

Best of all? It’s homemade, meaning no preservatives and full control over the flavor. Trust me, once you make this once, you’ll never go back to store-bought.

Ingredients You’ll Need (Exact Measurements)

Here’s everything you need for your cucumber kimchi recipe easy prep:

Main Ingredients:

6 Persian cucumbers (or 3 Korean cucumbers) – about 1½ lbs

1 tablespoon sea salt – for salting cucumbers

2 scallions, finely chopped

1 medium carrot, julienned (optional for extra crunch)

Kimchi Seasoning Paste:

2 tablespoons Korean red chili flakes (gochugaru)

2 cloves garlic, minced

1 tablespoon fish sauce (or soy sauce for vegetarian option)

1 teaspoon sugar

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 tablespoon toasted sesame seeds

Pro Tip: Don’t substitute gochugaru with regular chili powder. The flavor and texture are totally different!

Step-by-Step: How to Make Cucumber Kimchi (The Easy Way)

Step 1: Prep and Salt the Cucumbers

Wash and slice your cucumbers into ½-inch thick rounds or half-moons. Place in a bowl and toss with 1 tablespoon sea salt. Let them sit for 20–30 minutes to draw out water and soften slightly. Then, rinse thoroughly and drain well.

Step 2: Make the Seasoning Paste

In a small bowl, mix together:

2 tbsp gochugaru

2 minced garlic cloves

1 tbsp fish sauce

1 tsp sugar

1 tbsp rice vinegar

1 tsp sesame oil

Stir until it becomes a thick red paste. This is where the flavor magic starts!

Step 3: Combine and Massage

Toss the drained cucumbers, scallions, and optional julienned carrots with the seasoning paste. Use gloves if needed—gochugaru can be potent on your hands!

Massage everything gently so the cucumbers are fully coated.

Step 4: Pack and Store

Transfer to a clean glass jar or container. You can eat it immediately for a bright, crunchy salad-like side—or let it sit for 12–24 hours at room temperature for light fermentation.

Store in the fridge for up to 7–10 days.

Amazon Product Recommendations for Easy Homemade Kimchi

To make this even easier and more efficient, here are 3 game-changing tools I personally use in my kitchen for this recipe (and beyond):

1. Mother-in-Law’s Gochugaru Korean Red Pepper Flakes

This authentic Korean chili flake is the heart of any kimchi recipe. It’s smoky, spicy, and perfectly ground—not too fine, not too coarse. The color is vibrant and the heat level is just right for home use.

Upgrade your spice cabinet with the real deal. Grab Mother-in-Law’s Gochugaru on Amazon and taste the difference in every bite!

2. Glass Fermentation Jars with Airtight Lids (Set of 2)

These wide-mouth glass jars are perfect for pickling and fermenting at home. Airtight, smell-proof, and easy to clean—exactly what you need for fresh homemade kimchi.

Make storage stress-free. Click here to get this durable jar set and level up your fermented food game.

3. Benriner Japanese Mandoline Slicer

If you love crunchy veggies, this tool is a must. It slices cucumbers paper thin in seconds and works beautifully for kimchi, salads, and even zucchini noodles.

Get perfect slices every time. Shop this mandoline slicer on Amazon and cut your prep time in half!

How to Serve Cucumber Kimchi: Ideas & Pairings

This vibrant dish isn’t just a side—it’s a flavor elevator. Here are my favorite ways to enjoy it:

With steamed white rice and a fried egg on top

Paired with grilled chicken, pork, or tofu

Inside lettuce wraps or tacos

Tossed into a fresh Asian salad with cabbage and sesame dressing

Alongside other Korean food dishes like bibimbap or japchae

On a spicy kimchi avocado toast (trust me!)

It’s one of those side dishes that makes the rest of the plate sing—whether you’re going full Korean BBQ or just adding a zesty touch to leftovers.

Fermentation & Storage Tips

If you want that funky, tangy flavor, let your cucumber kimchi ferment at room temp (out of direct sunlight) for 12–24 hours. After that, refrigerate it to slow fermentation and keep it fresh.

Storage Notes:

Keeps for 7–10 days in the fridge

Flavor deepens each day

Best enjoyed cold, right from the jar

Pro Tip: Always use a clean utensil when scooping to keep bacteria out.

Why Cucumber Kimchi Deserves a Spot in Your Weekly Meal Prep

Ladies, if you’re anything like me, you want meals that are fast, flavorful, and feel good. This recipe hits all those notes—and then some. Here’s why it should be a go-to:

Adds excitement to everyday meals

Supports gut health with probiotics

Low in calories but huge in flavor

Keeps well in the fridge

Customizable to your spice tolerance

In my weekly routine, I prep a batch on Sunday and use it all week long. It’s become one of those secret weapon side dishes that turns boring into brilliant.

Final Thoughts

So, the next time you’re craving something with a spicy kick and crunchy bite, remember this simple yet powerful recipe. Whether you’re new to Korean food or a lifelong fan, this cucumber kimchi recipe easy version is the perfect place to start—or expand—your homemade repertoire.

As a chef and food writer, this dish has a special place in my kitchen because it’s more than a recipe—it’s a gateway to bold flavor, cultural appreciation, and better eating.

Give it a try, and let me know how it goes in the comments below. Did you go bold with the spice? Add your own twist? I’d love to hear it.

And if this recipe becomes a staple in your fridge too—welcome to the kimchi club.

Craving more spicy, crunchy, fresh eats?

Don’t forget to subscribe to the blog, pin this recipe for later, and follow along on Instagram for behind-the-scenes kitchen fun.