Crispy, Never-Soggy Cucumber Kimchi Recipe 🥒

Up and Down Story
Jul 17
4 min read

Hand holding a bowl of spicy cucumber kimchi with onions and sesame seeds. Sunlight casts shadows on the white countertop.

Let me introduce you to the ultimate summer delight: Crispy, Never-Soggy Cucumber Kimchi!

Many people worry that cucumber kimchi can become soft and watery over time, making it less flavorful and less enjoyable to eat. However, there’s a special method to keep your cucumber kimchi crunchy and delicious until the very last bite! This recipe is designed to be simple and straightforward, so even beginners in the kitchen can confidently give it a try. Let’s dive in and discover how to make this refreshing summer treat!

Cucumber Kimchi vs. Cucumber Salad: What’s the Difference?

In recent years, a viral cucumber dish on platforms like TikTok has gained a lot of attention. While it’s often referred to as cucumber kimchi, it’s actually more of a cucumber salad. Traditional cucumber kimchi involves a fermentation process that gives it a unique umami flavor and a slight effervescence. On the other hand, the trendy cucumber salad is more of a quick, tangy, and sweet dish that doesn’t require fermentation. Both are delicious in their own ways, but knowing the difference will help you appreciate each dish for what it truly is!

🥒 Left: Korean cucumber salad 🥒 Right: Korean cucumber Kimchi

What are the nutritional benefits of cucumbers?

1. Cucumbers are a cooling vegetable, which helps lower body heat, making them perfect for hot weather. For those who tend to feel the heat more, eating cucumbers can help beat the summer heat.

2. This refreshing veggie is over 95% water, making it effective for quenching thirst and maintaining hydration. I often enjoy fresh cucumbers with a spicy dipping sauce as a side dish during the summer, and they help keep me hydrated.

3. They are low-calorie foods, making them an excellent addition to a diet plan!

4. Cucumbers are also great for hangovers! I know from experience that my body doesn’t handle alcohol well. When I start feeling queasy, I eat some cucumbers, and they settle my stomach almost instantly. Many people might not know this, but I encourage you to give it a try—it works wonders!

5. Nutritionally, cucumbers are rich in vitamins K and C, potassium, and magnesium. Vitamin C boosts immunity, while vitamin K is essential for bone health. Plus, the dietary fiber in cucumbers aids digestion and helps prevent constipation.

Cucumbers in a white colander on a dark wooden surface. The scene has a fresh and rustic feel.

🇺🇸Which cucumbers can you use for kimchi in the U.S.?

Any cucumber with thin skin works well!

1. The most common types are Kirby cucumbers (left) and Boston cucumbers (right). They might be a bit shorter, but they are great for making kimchi.

2. Persian cucumbers have thinner, softer skin and are slim in size. They are crunchy, sweet, and refreshing, making them perfect for kimchi, although they are a bit pricier.

Hand holding a pack of mini cucumbers with "SUNSET" label; background shows similar packs. Sign reads "PERSIAN CUCUMBERS $2.49".

3. English cucumbers are longer and thinner, with a mild taste and thin skin. They have a crunchy texture and are great for cucumber kimchi due to their small, soft seeds. They are reasonably priced here in Texas, so I often use them.

Individually wrapped english cucumbers in a cardboard box, labeled "CUCUMBERS." The cucumbers are green and the background is a mesh surface.

4. Chosun Cucumber; This variety is the most commonly used cucumber for making cucumber kimchi in Korea. It has a crisp texture and a slightly sweet, refreshing flavor. While it can be a bit harder to find in the U.S., you can often purchase it at an H Mart near you.

A basket of fresh chosun cucumbers on a light cloth background, with hints of other vegetables in the background, evoking a fresh mood.

Are you getting the idea? As long as the cucumber has thin skin, it will work! I just opted for the more affordable English cucumber.

Now, let’s get into making our cucumber kimchi!

🛒 Ingredients for Cucumber Kimchi

- 5 cucumbers

- 1/4 cup sea salt

- 80g chives or green onions

- 1/2 onion

- 1/2 cup gochugaru

- 1/4 cup minced garlic

- 1 tbsp minced ginger

- 3 tbsp plum extract or sugar

- 2 tbsp salted fermented shrimp

- 3 tbsp fish sauce (any kind)

- 1 tbsp sweet rice flour or regular flour

- Sesame seeds (optional)

Various Korean cooking ingredients on a beige background: English cucumber, chives, fermented shrimp, gochugaru, rice flour, plum syrup, fish sauce, sea salt.

👩🏻‍🍳 🥒 Cooking Instructions

1. Cut the cucumbers into quarters and then into finger-length pieces.

Hand slicing cucumber on a patterned wooden board. Bright lighting enhances the green and natural wood textures, creating a fresh atmosphere.

2. Mix the cucumbers with 1/4 cup of coarse sea salt and 100ml (about 1/2 cup) of water. Let them sit for 30-40 minutes, turning them once in between.

📍 The reason for adding water is to help dissolve the salt.

Hand pours water from a measuring cup over sliced cucumbers in a metal bowl, sprinkled with salt. Light and fresh kitchen setting.

3. Make a sweet rice paste (you can substitute with regular flour). Dissolve 1 tbsp of sweet rice flour in 100ml (about 1/2 cup) of water, then microwave for 30 seconds and mix. If it’s too thick, adjust with a bit more water.

4. Chop the chives into shorter pieces than the cucumber length and slice the half onion.

5. Chop 2 tbsp of salted fermented shrimp for a cleaner look.

📍 If you want to make kimchi without using salted shrimp, you can substitute it with a bit of fish sauce(1-2tbsp). You could also add a little extra salt and perhaps some miso paste to still get that rich, savory flavor!

6. Prepare 1 tbsp of minced ginger and 1/4 cup of minced garlic.

After 30-40 minutes, check the cucumbers. They should bend easily, indicating they’re ready.
Boil enough water to fully submerge the cucumbers and pour it over them. Let them soak for 1 minute—don’t leave them in too long!
📍 This step is crucial for keeping your cucumber kimchi crunchy. The hot water will help draw out excess moisture, ensuring they stay crisp.

9. After a minute, drain the cucumbers and let them sit to remove any excess water.

10. Now, you can mix in the seasonings and veggies!

Combine the cucumbers with chives, onion, 1/2 cup gochugaru, 1/4 cup minced garlic, 1 tbsp minced ginger, 3 tbsp plum extract or sugar, 2 tbsp fermented shrimp, 3 tbsp fish sauce, and the sweet rice paste. Sesame seeds are optional.

11. Pack the kimchi tightly into a container and store it in the refrigerator.

Hand packing vegetables coated in red spices into a glass jar, with a metal bowl in the background. The scene conveys preparation.

📍 Make sure to pack it tightly to minimize air space, which helps the fermentation process.

You can leave it out for a day before refrigerating for a bit of fermentation, or you can refrigerate it right away for a fresher taste. Just make sure the cucumbers are chilled before eating for that satisfying crunch!

Jar and bowl of spicy cucumber kimchi on a speckled countertop, bathed in sunlight. Bright red spices with green vegetables.

How does that sound? Are you feeling more confident? I love the savory flavor of this kimchi, and once it’s fully fermented, the refreshing taste is irresistible. I hope this recipe helps you enjoy a delicious meal that quenches your thirst!

Happy Cooking! 👩🏻‍🍳😋