# Cucumber Kimchi (오이김치)

Crunchy, tangy, and slightly spicy cucumber kimchi that is easy to make and pairs perfectly with a variety of meals.

- Cuisine: Korean
- Category: Side
- Diet: vegetarian, gluten-free, dairy-free
- Language: en

## Ingredients

- 2 lb Japanese cucumber
- 1/3 cup coarse sea salt
- 1/3 cup gochugaru
- 1/3 cup fish sauce
- 1/3 cup vinegar
- 1/3 cup plum syrup
- 2 tbsp ginger syrup
- 2 tbsp garlic, minced
- 1 tsp ginger, minced
- 1 small onion, finely chopped
- 1/2 cup green onion, chopped
- toasted sesame seeds (optional)

## Instructions

1. Rinse cucumbers, trim the ends, slice lengthwise, and scoop out the seeds.
2. Slice into half moons and place in a large bowl.
3. Add coarse salt and toss well.
4. Boil 5 cups of water and pour over the cucumbers. Let sit.
5. Drain and rinse thoroughly with cold water.
6. Let drain well, then gently squeeze out as much remaining moisture as possible.
7. Transfer to a clean, dry bowl. Add the remaining ingredients and mix thoroughly.
8. Enjoy right away or refrigerate before serving.

## Source

- Original video: https://www.facebook.com/share/r/19EqJNaeMm/
- Creator: Haein Park Holi
- Recipe page: https://www.cliprecipe.com/recipe/44ed3736-10a6-4429-9e78-b3a71099b849
- Extracted: 2026-09-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt