This cucumber kimchi recipe gets its flavor from garlic, fish sauce and a hint of Korean chile powder.

Make this side dish ahead of time to let the flavors absorb into the cucumbers.

Ready to use those cucumbers in the most delicious way?

sliced cucumbers and salt in a bowl

Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey

Traditional Korean kimchi is fermented and can take days to weeks to enjoy.

Loading up on cucumbers has its health perks, too.

Crisp cucumbers are naturally low in calories and provide water to help keep you hydrated.

various ingredients for making cucumber kimchi laid out on a wooden cutting board

Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey

Salt and Toss the Cucumbers

Cucumbers are 95% water.

We start by mixing sliced cucumbers with salt in a bowl and allowing them to stand for 30 minutes.

This step seasons the cucumbers while also drawing out some of the excess moisture.

two hands slicing cucumbers on a cutting board

Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey

ensure to drain any accumulated liquid to eliminate excess sodium.

Use a Nonreactive Bowl for Making the Dressing

A nonreactive bowl is necessary when using acidic ingredients like vinegar.

Acidic foods tend to pick up the metallic flavor from reactive materials like cast iron, aluminum or copper.

chopped garlic, ginger, scallions and red powder in a bowl with a whisk

Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey

Good alternative options include stainless steel, enamel-coated or glass.

Place the mixture in a resealable (nonreactive) container and cover with a lid.

Refrigerate at least 12 hours before enjoying.

bowl of cucumber kimchi with a spoon of kimchi being scooped out

Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey

Place in a medium bowl and mix thoroughly with 1 teaspoon salt.

Let stand at room temperature for about 30 minutes.

Drain the cucumbers (discard the liquid).

Stir the cucumbers into the vinegar mixture.

Cover and refrigerate for 12 to 24 hours before serving.

It provides heat as well as a bit of sweet smokiness to a dish.

Find it in Korean or Asian markets or online.

Store it airtight in the refrigerator or freezer indefinitely.

Fish sauce is a condiment made from salted, fermented fish.

It adds the perfect punch of savoriness to this kimchi.

Find it in the Asian food section of large supermarkets and in Asian markets.

Cover it and refrigerate for up to 1 week.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.