Instant Cucumber Kimchi

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Instant Cucumber Kimchi — Recipe
Instant Cucumber Kimchi
Quick, crunchy and tangy — ready in hours, tastes best the next day

Looking for a quick and refreshing side dish? This Instant Cucumber Kimchi is crunchy, tangy, and mildly spicy—ready in just a few hours without long fermentation. Perfect with rice, noodles, or as a light snack.

Ingredients

Vegetables

  • 5–6 English cucumbers, sliced into circles
  • 1–2 tsp salt
  • 1 carrot, grated
  • 1–2 spring onions, cut into thin sticks

Spice Mix

  • 2 garlic pods, crushed
  • 1 tbsp chilli powder (paprika + Kashmiri chilli) or gochugaru
  • 1 tbsp sesame seeds
  • 1 tbsp jaggery or sugar
  • 1 tbsp vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil

Instructions

Step 1: Salt the Cucumbers
Place cucumber slices in a large bowl. Sprinkle with salt and mix well with your hands to coat evenly. Cover and let sit for at least 30 minutes. The cucumbers will release water and become crisp.
Step 2: Drain & Rinse
Drain the released liquid. Rinse cucumbers thoroughly to remove extra salt. Drain again and keep aside.
Step 3: Make the Spice Mix
In a clean bowl, combine garlic, chilli powder, sesame seeds, jaggery (or sugar), vinegar, soy sauce, and sesame oil. Mix until smooth and well blended.
Step 4: Combine Everything
Add grated carrot, spring onion, and drained cucumber slices to the spice mix. Toss gently until all vegetables are evenly coated.
Step 5: Rest & Serve
Allow the kimchi to rest for a few hours so the flavors infuse. Refrigerate and serve chilled. It tastes even better the next day!

Serving Suggestions

  • Serve as a side dish with steamed rice, noodles, or fried rice.
  • Pair with Korean BBQ, grilled meats, or tofu dishes.
  • Add to sandwiches, wraps, or rice bowls for a crunchy kick.
  • Enjoy as a light snack straight from the fridge.
Tip: For crunchier cucumbers, try chilling them briefly after salting before rinsing. Store in an airtight container in the refrigerator for 3–4 days.

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