Korean Food, Baking, DIY's & So Much More!

Korean Cucumber Kimchi

Kimchi reigns supreme in Korean cuisine.  You’ve heard me wax poetic about it before.  It’s a powerhouse of health, brightens any meal and is zesty and delicious to boot.  However sometimes, you just don’t have time to properly ferment the classic stuff.  This is when cucumber kimchi comes in.  It takes all of 15 minutes from start to finish and still mimics the flavor without all the elbow grease.  Of course, I still urge you to get on the fermented band wagon with kimchi leading the way, but if you’re pressed for time, you can’t ask for more in kimchi than this cucumber one.

Growing up, we pretty much always had this with every meal and if cucumber wasn’t in season, my mother would whip up the same dish with celery, romaine, greens or really anything else that was around.  The bright and vibrant nature of this kimchi really accents a heavy dish or bubbling stew but my husband can be found just munching on it by itself.  It’s subtly sweeter than regular kimchi and has a satisfying crunch factor.  The heat is mild though if it bothers you, you can certainly halve it.  My mother would sometimes add in fish sauce or rice vinegar.  Those are both optional as well.  This kind of kimchi salad is best served fresh.

As for the main ingredients, you can certainly make this with any cucumber you’d like though, if the skin on yours is rather thick, you can peel off some of it so it doesn’t interfere with the overall texture of the kimchi.  I prefer the seedless kind, also known as hot house, green house or english cucumber.  My mother was partial to the kirby variety.  I often get asked if crushed red peppers is a good substitute for Korean red pepper flakes.  The Korean peppers aren’t so crazy hot.  They’re often seedless, sundried and a bit sweeter so the crushed red peppers that you sprinkle on your pizza doesn’t make a good substitute.  You can find it at most asian markets or online as well.  I highly recommend snagging a bag if you’re interesting in Korean cooking as it’s a primary ingredient for most dishes.

5.0 from 1 reviews
Korean Cucumber Kimchi
Prep time
Cook time
Total time
Serves: 2 servings
  • 1 seedless cucumber
  • ¼ red onion
  • ½ tb kosher salt
  • ½ tb Korean red pepper flakes
  • ½ tb freshly minced garlic
  • 1 ts freshly grated ginger
  • 2 ts sugar
  • Toasted sesame seed garnish
  • Optional: 2 ts fish sauce or rice vinegar
  1. Chop the cucumber and red onion. Make sure the red onion is thinner than the cucumber.
  2. Sprinkle with salt and set aside for 10 minutes.
  3. Wash and drain well.
  4. Add the rest of the ingredients and toss to coat, making sure to not press too hard.
  5. Sprinkle with sesame seeds and serve.
  6. Chill. Keeps for 3-5 days.


My Favorite Essential Oils

You probably already know that I’m a bit obsessed with essential oils.  You may have also noticed that I enjoy DIY projects, as seen on my dedicated DIY playlist where I use them in pretty much everything.  What you may not know is that I struggle with anxiety.  Through the years, I’ve tried and tested a variety of options but what’s consistently helped me are different elements, some including clean eating, staying active and you guessed it, essential oils which were a big part of my “natural ways to relax” post.

My method of choice is diffusing them through this diffuser.  My favorite ones to diffuse at the moment {since it really depends on the day and my mood} are ylang ylang and frankincense.  Essential oils aren’t just good for elevating your mood, they’re effective in a lot of different ways.  Here are some of my other favorites.

Ylang Ylang Extra Essential Oil

This essential oil is said to regulate your heartbeat and increase your blood flow which is probably why I feel so relaxed when I breathe it in.  It’s actually so relaxing that it’s known to be a mild sedative which is perfect for those dealing with insomnia {me!}  Oh, and it’s also said to boost your libido, making it a nice aphrodisiac bath soak or massage oil. Since it’s also great for the skin and I often use a few drops in my facial oil too.

Frankincense Essential Oil

Known as the “king of oils” it would probably be easier for me to list the ways I don’t use it.  For me, this is the key ingredient to my skin care regimen and though it’s on the pricier side, I’ve had my bottle last me for well over a year as a little goes a long way.  It’s known to be protective, nourishing and anti-aging, which is why I used it in my anti-aging serum.

Lavender Essential Oil

This one is a classic and if you’re new to essential oils, it’s a great place to start.  It’s the most used essential oil in the industry, made popular by its ability to reduce stress.  It’s versatile and multi-purpose for everything from aromatherapy to body scrubs.  It’s a solid go-to for uplifting your spirit and stepping up your beauty routine.

Myrrh Essential Oil

I promise my next recommendation won’t be gold!  Historically, myrrh essential oil was used by the Chinese, Egyptians and Jews for purposes of medicine, tradition and worship. Cleopatra was rumored to use it to prevent aging.  I like to slightly warm it up in a base of coconut oil to use as a relaxing massage oil.

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