Cucumber kimchi

    3 hours 30 min

    Delicious and easy Korean-style kimchi with a bit of Chinese flair! It goes very well with Korean BBQ dishes.

    10 people made this

    Serves: 10 

    • 5 cucumbers, peeled and cut into 1x3cm sticks
    • 125g sea salt
    • 100g caster sugar
    • 125ml white vinegar
    • 250ml water
    • 2 tablespoons chilli bean sauce (toban djan)
    • 1 tablespoon hot chilli oil
    • 2 (10cm) fresh hot red chillies, sliced
    • 1 small onion, sliced
    • 5 cloves garlic, sliced and crushed

    Prep:25min  ›  Cook:5min  ›  Extra time:3hr chilling  ›  Ready in:3hr30min 

    1. Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
    2. While the cucumbers are standing in salt, whisk together the sugar, vinegar and water in a saucepan; bring to the boil. Reduce heat, and stir in the chilli bean sauce and hot chilli oil.
    3. Mix the cucumbers with sliced chillies, onion and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavours. Serve chilled.

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    Reviews & ratings
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    Reviews in English (10)


    My husband REALLY liked this one! I didn't have the chili bean sauce or the chili oil, so I replaced both those ingredients with equal parts Sriracha. My apologies to the recipe submitter--I know Sriracha is not nearly the same thing, but it was the best I could come up with For anyone wondering how it tastes, it tastes like cucumbers in a hot & sweet vinaigrette. Thanks, I'll make this again!  -  03 Nov 2009  (Review from Allrecipes US | Canada)


    This has become my go-to recipe for potlucks. The dish always comes home empty. The only changes I made is to use English cucumbers and replaced the chili bean paste with equal parts black bean sauce and chili garlic sauce. These two sauces are readily available at most grocery stores and combine to make a very good tasting and spicier substitute for the chili bean paste.  -  31 Dec 2010  (Review from Allrecipes US | Canada)


    I don't have the chili bean sauce or fresh peppers but I've made this twice now with just the hot chili oil and it is so easy, quick, and tasty. I plan to pick up the chili bean sauce the next time I'm at the Asian grocery so I can make it as intended.  -  20 Jul 2010  (Review from Allrecipes US | Canada)