When summer arrives and the weather turns hot, I often find myself craving something crisp, cool, and bursting with flavor. That’s where Cucumber Kimchi (Oi Kimchi) comes in. This traditional Korean side dish is light, refreshing, and loaded with savory, spicy flavors that complement almost any meal. Whether you’re enjoying grilled meats, rice bowls, or even a simple fried egg, cucumber kimchi adds the perfect crunch and zing.
Unlike classic napa cabbage kimchi, which requires weeks of fermentation, cucumber kimchi can be enjoyed the same day it’s made. It’s lightly fermented, meaning you still get that wonderful kimchi tang without the long wait. Plus, it’s one of the easiest kimchi recipes to make at home, even for beginners.
What is Oi Kimchi?
“Oi” means cucumber in Korean, and “kimchi” refers to the staple fermented side dish made with vegetables, seasonings, and often chili flakes (gochugaru). Cucumber kimchi is beloved for its refreshing taste, especially during warmer months, and is considered one of the quickest kimchis to prepare. It’s crunchy, spicy, slightly sweet, and packed with umami.
This dish is often served as a banchan (Korean side dish) alongside rice and other small plates. It can be eaten right away for a fresh and vibrant flavor or left to ferment for a day or two for a deeper, tangier kick.
Why You’ll Love This Recipe
- Quick and easy: Ready in less than an hour with minimal prep.
- Crisp and refreshing: Perfect for summer meals or barbecues.
- Versatile: Works as a side dish, topping for rice, or even in sandwiches.
- Fermentation optional: Enjoy fresh or allow it to sit for a tangier flavor.
- Healthy and low-calorie: Packed with probiotics and fresh veggies.
Ingredients
Here’s what you’ll need to make homemade cucumber kimchi:
- 680 g cucumbers (Korean cucumbers are traditional, but Kirby, English, Persian, or Japanese cucumbers work well)
- 1 tbsp coarse sea salt (for salting the cucumbers)
- 50 g carrots, julienned (adds color and crunch)
- 30 g garlic chives, cut into 2-inch pieces (or substitute with green onions)
For the Kimchi Paste
- 3 tbsp gochugaru (Korean red pepper flakes; adjust to taste)
- 1 tbsp fish sauce (adds umami; substitute with soy sauce for vegetarian)
- 1 tbsp grated apple (natural sweetness balances the spice)
- 1 tbsp grated onion (adds depth to the paste)
- 2 tsp grated garlic
- 2 tsp sugar
- 1 tsp grated ginger
Instructions
Step 1: Prepare the Cucumbers
Cut off the ends of each cucumber. Quarter them lengthwise, then cut into 2-inch pieces. Place in a large bowl. Sprinkle with coarse sea salt and toss to coat. Let sit for 30 minutes to draw out excess moisture.
Step 2: Make the Kimchi Paste
In a separate bowl, combine gochugaru, fish sauce, grated apple, grated onion, garlic, sugar, and ginger. Stir until smooth and paste-like.
Step 3: Drain the Cucumbers
After 30 minutes, drain the liquid released from the cucumbers. Do not rinse, as the salt helps with flavor and texture.
Step 4: Mix with Vegetables and Paste
Add julienned carrots and garlic chives to the cucumbers. Wearing clean gloves, massage the kimchi paste into the vegetables until everything is well coated.
Step 5: Store or Serve
Transfer to an airtight container. You can serve immediately for a fresh, crunchy flavor, or leave at room temperature for about 15 hours to speed up fermentation before refrigerating.
Storage and Fermentation
- Refrigerator: Store in a sealed jar for up to 5–7 days. It’s best eaten within the first 3 days for maximum crunch.
- Fermentation: If you prefer tangy kimchi, let it sit at room temperature for 12–24 hours before refrigerating.
- Serving: Always use clean utensils to scoop kimchi to prevent contamination.
Pro Tips for the Best Oi Kimchi
- Choose the right cucumbers: Smaller, firm cucumbers like Korean, Kirby, or Persian varieties are best because they stay crisp.
- Don’t oversalt: Use just enough to draw out moisture. Too much salt will make the kimchi overly salty.
- Gloves are your friend: Mixing with your hands ensures even coating, but the chili paste can stain—use food-safe gloves.
- Adjust spice level: Start with less gochugaru if you prefer mild heat. You can always add more.
- Balance flavors: If your kimchi tastes too spicy, add a little more grated apple or sugar to mellow it out.
Variations
- Vegan Version: Use soy sauce instead of fish sauce.
- Radish Addition: Add thinly sliced daikon radish for extra crunch.
- Herb Swap: Substitute garlic chives with scallions if unavailable.
- Extra Spicy: Add more gochugaru or a fresh chili for a fiery kick.
- Non-spicy: Skip the chili flakes for a mild cucumber kimchi variation.
What to Serve with Cucumber Kimchi
- Korean BBQ: The perfect cooling side for rich grilled meats.
- Bibimbap: Adds a spicy crunch to mixed rice bowls.
- Soups & Stews: Complements spicy Korean stews like kimchi jjigae or soft tofu stew.
- Sandwiches & Wraps: Use as a tangy topping for wraps, burgers, or sliders.
- Plain Rice: A simple yet satisfying pairing.
FAQs
How long does cucumber kimchi last?
About 5–7 days in the fridge. It’s best enjoyed fresh within the first 2–3 days.
Why shouldn’t I rinse the cucumbers after salting?
The salt draws out water and helps preserve crunch. Rinsing removes that flavor.
Can I use regular cucumbers?
Yes, but avoid large, seedy ones as they tend to get mushy. Stick to firm, thin-skinned cucumbers.
Is cucumber kimchi spicy?
Yes, but you can adjust the spice level by reducing or increasing gochugaru.
Do I need to ferment it?
No! You can enjoy it fresh the same day. Fermenting just changes the flavor profile.
Wrapping It Up
Cucumber Kimchi (Oi Kimchi) is a dish that beautifully balances freshness, spice, and umami in one crunchy bite. It’s quick to prepare, flexible with ingredients, and brings vibrant Korean flavors to your table. Whether you enjoy it right away for its crisp brightness or let it ferment slightly for tang, this kimchi is guaranteed to be a hit.
Making cucumber kimchi at home is also a wonderful way to explore Korean cuisine without needing complicated techniques. With just a few fresh ingredients and a little time, you can create a side dish that enhances every meal and introduces bold, exciting flavors to your kitchen.
Cucumber Kimchi (Oi Kimchi)
Ingredients
- 680 g cucumbers Korean cucumbers are traditional, but Kirby, English, Persian, or Japanese cucumbers work well
- 1 tbsp coarse sea salt for salting the cucumbers
- 50 g carrots julienned (adds color and crunch)
- 30 g garlic chives cut into 2-inch pieces (or substitute with green onions)
For the Kimchi Paste
- 3 tbsp gochugaru Korean red pepper flakes; adjust to taste
- 1 tbsp fish sauce adds umami; substitute with soy sauce for vegetarian
- 1 tbsp grated apple natural sweetness balances the spice
- 1 tbsp grated onion adds depth to the paste
- 2 tsp grated garlic
- 2 tsp sugar
- 1 tsp grated ginger
Instructions
Step 1: Prepare the Cucumbers
- Cut off the ends of each cucumber. Quarter them lengthwise, then cut into 2-inch pieces. Place in a large bowl. Sprinkle with coarse sea salt and toss to coat. Let sit for 30 minutes to draw out excess moisture.
Step 2: Make the Kimchi Paste
- In a separate bowl, combine gochugaru, fish sauce, grated apple, grated onion, garlic, sugar, and ginger. Stir until smooth and paste-like.
Step 3: Drain the Cucumbers
- After 30 minutes, drain the liquid released from the cucumbers. Do not rinse, as the salt helps with flavor and texture.
Step 4: Mix with Vegetables and Paste
- Add julienned carrots and garlic chives to the cucumbers. Wearing clean gloves, massage the kimchi paste into the vegetables until everything is well coated.
Step 5: Store or Serve
- Transfer to an airtight container. You can serve immediately for a fresh, crunchy flavor, or leave at room temperature for about 15 hours to speed up fermentation before refrigerating.
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