Quick Cucumber Kimchi

A quick and easy Korean Cucumber Kimchi, perfect for summer or if you forgot to make the kimchi a couple of days before your Korean BBQ
Prep Time10 minutes
Cook Time5 minutes
Course: Side Dish
Cuisine: Korean
Keyword: Chili Powder, Cucumber, Cucumber Kimchi, Gochugaron, Kimchi


  • 1 Large sized mixing bowl
  • 6 Small sized bowl
  • 1 Table spoon
  • 1 Cutting Board
  • 1 Chef Knife
  • 1 Microplane (or replace with box grater)
  • 1 Box grater
  • 1 Mason Jar


  • 2 tbsp Gochugaru Chili Powder
  • 2 tbsp Honey
  • 2 full Cucumber
  • 1 tsp Fish sauce
  • 2 tsp Soy sauce
  • 1 tbsp Course salt
  • 4 cloves Garlic grated
  • 2 tsp Ginger grated
  • 1 Asian Pear (or replace with an apple)
  • 2 Scallions finely julliened
  • 1 Carrot finely julliened


  • Cut the cucumbers in about 4 to 5 cm pieces on a cutting board then quater them
  • Place in the large mixing bowl and sprinkle with course salt, shake to icorporate the salt
  • Set aside for 20 minutes
  • Meanwhile grate your ginger, garlic and Asian pear or apple
  • Jullien your Scallions and Carrot
  • Lightly rinse the salt of the cucumber (we are not looking to remove all the salt just the excess)
  • Now in a bowl with the grated garlic and ginger mix in the fish sauce, soy sauce, honey and chili powder. Combine well
  • Add the mix to the cucumber and add in the Scallions and Carrot as well
  • Mix all together with a spoon or your hands (watch out it stains red)
  • Store your kimchi for a couple of hours in a mason jar before serving



If you keep the Kimchi for a bit longer make sure to let off some gass from the mason jar every day/couple of days. This will ferment and thus produce gasses which can and will break your jar if the presure becomes to great.