Kimchi Cucumbers

When it gets hot, cucumbers always seem to come to the rescue. Cold cucumber water or cucumber slices with your facial? Sure. Little dainty cucumber sandwiches? Not really my style but okay. Pickles with your hamburger when you grill because you can’t bare to be indoors any longer? Now you are speaking my language!

To me, pickles are pretty much the peak of perfect food. They deliver a crunchy, briny, fresh punch to anything they accompany. It’s no surprise I am a huge fan of the assortment of delicious pickled everything that accompany Korean meals. My goodness, the first time I saw that I thought I had died and gone to pickle heaven! In Hawaii, you can find Kimchi Cucumbers in pretty much every grocery store. It’s wonderful. A quick stop for beer, poke, and some yummy extras and you have everything you need for a beach picnic in one place. My hands down favorite is kimchi cucumbers. They couple my love of pickles with my love of spicy food.

Usually, the cucumbers are cut into little half moons that are perfect for snagging with chopsticks. The one problem is that such small pieces quickly lose their crunch. For this recipe, I tried making the traditional pickle spear instead. Success! All the flavor and all the crunch. Tip: You could make this recipe vegan by swapping the fish sauce for soy sauce.

Kimchi Cucumbers


  • 1 ½ lbs cucumbers
  • 2 tbsp rice wine vinegar
  • 2 tbsp fish sauce
  • 1 cup water
  • 2 tbsp salt
  • 2 tbsp Korean chili flakes
  • 1” piece ginger, julienned
  • 4 cloves garlic, minced
  • 3 scallions, 1” pieces


  1. Slice cucumbers into jar length quarters or into half moons
  2. Toss all ingredients in a large bowl; allow to stand for 30 minutes
  3. Transfer to a large glass jar; cover
  4. Refrigerate for at least 24 hours; shaking the jar occasionally

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