Cucumber Kimchi

Kimchi is an umami bomb of fermented napa cabbage, but almost anything can be kimchied. Beans, radishes, and cucumbers are popular choices to pair with the side’s signature vinegar, garlic, and spice-filled marinade.

This anything-goes mentality can be applied when serving it, as well: kimchi tastes great on just about everything. Set yourself up for a blast of tangy, spicy flavor by plating it with scrambled eggs, burritos, in pasta sauces, or on pizza. Our friends at Bae Bae’s Kitchen add a cucumber version to their Korean-style grain bowls: start with rice and meat (they use long-marinated, thinly sliced bulgogi), add a few mixed greens, your favorite kimchi, and you’re on your way to deliciousness.

Cucumber Kimchi Recipe

Makes approximately 2 pounds


2 lb cucumbers (Persian cucumbers are best, though English seedless can be used, too)
2 tbsp course sea salt or any course salt
1/2 cup rice vinegar
1/2 cup apple cider vinegar
1/4 cup white vinegar
2 tbsp cup soy sauce
1/4 cup sesame oil
2 tbsp gochujang (Korean pepper paste)
1 cup sugar
1/4 cup Korean pepper powder
1/4 cup roasted sesame seeds


First, cut the cucumber ends and rinse. Slice into wheels or spears and toss with sea salt. Be careful not to bruise or smash them. Put aside to let the water drain from cucumbers. Combine the remaining ingredients to make the marinade. Drain cucumbers and shake off excess salt. Mix in your marinade. Let it soak for at least 30 minutes in the refrigerator before enjoying.

Story by Maggie Weaver / Recipe by Bae Bae’s Kitchen / Photography by Dave Bryce / Styling by Keith Recker 

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