White Cucumber Kimchi

by Asian Recipes At Home

Try this cucumber kimchi recipe that is not spicy! A perfect option for delicious fermented cucumbers filled with good for you probiotics. These are so good and a good way to use having an abundance of summer cucumbers from your garden!

This post may contain affiliate links. Read the full disclosure here.

Try this cucumber kimchi recipe that is not spicy! A perfect option for delicious fermented cucumbers filled with the good for you probiotics.

Our white cucumber kimchi recipe

If left to age, these have a similar taste to pickles but are naturally fermented to have a sour bite without the use of any vinegar! So instead of having vinegar-filled cucumbers, you’re actually getting some good probiotics via the fermentation process. These are perfect for anyone who prefers non-spicy foods also!

All ingredients, with the exception of one ingredient, should be easily found at even the large, chain-type grocery stores. The one ingredient you may need to go to a local Asian market for is the brined/salted shrimp. This really gives that ‘oomph’ of flavor that kimchi is known for. We highly suggest taking the time to get this ingredient if you don’t already have it. Plus, once you have a jar of it, it lasts for a long time. Since the shrimp is salted, it basically has a lifetime shelf life when in the fridge. Maybe not a lifetime, but a really long time. Plus, you’ll be able to use the salted/brined shrimp in other recipes. Here are some examples of what you can use the jar of salted/ brined shrimp for:

 

What to serve with white cucumber kimchi

We can eat these plain right out of the jar, just as you would pickles. We also love eating this with freshly steamed rice alongside a variety of other side dishes plus a protein main dish. Below are some ideas we will leave if you’d like a few more side dishes and ideas for a protein source. 

More side dish (banchan) recipes to try

Protein-based recipes to try 

 

Storing this cucumber kimchi

This cucumber kimchi can be eaten fresh immediately after making it. However, we love when it’s able to age and starts to turn a bit sour from the fermentation process. If wanting to store this long-term, store it in glass jars for freshness. We recommend stuffing the jar as much as possible but leave about an inch or so in the jar of free space to allow for the gasses to build up from fermentation. Otherwise, you could have exploding jars. Properly stored, this white cucumber kimchi should stay good for about 3 months in the refrigerator.

 

HUNGRY FOR MORE? Subscribe to our newsletter and follow along on FacebookPinterest, Twitter, and Instagram for all of the latest updates.

White Cucumber Kimchi

White Cucumber Kimchi

Prep Time: 15 minutes
Additional Time: 6 hours
Total Time: 6 hours 15 minutes

Try this cucumber kimchi recipe that is not spicy! A perfect option for delicious fermented cucumbers filled with good for you probiotics.

Ingredients

  • 10 pickling cucumbers, cut into spears
  • ¼ cup iodine salt
  • ½ cup carrot, julienned
  • ½ cup yellow onion, sliced thin
  • ¼ cup Korean chives (buchu), chopped about 2” length
  • 1 Tbsp fresh ginger root, cut into strips (large enough you can pick it out if you don’t want to eat it)

For the white kimchi sauce:

  • 8 garlic cloves (about 2 Tbsp)
  • 1 Tbsp brined/salted shrimp
  • 1 Tbsp fish sauce

Instructions

  1. Sprinkle all of the salt all over the cucumber spears, carrots, and sliced onion in a large bowl. Let it soak in the salt for about 6 hours. Halfway through turn over the cucumbers - move the bottom cucumbers to the top and vice versa.
  2. After the 6 hours is up, put about ¼ cup of the excess liquid plus the rest of the ingredients for the white kimchi sauce into the blender. (KEEP THE REST OF THE LIQUID - Do not drain!) Blend until smooth.
  3. Mix everything together well, along with the rest of the salty brining liquid. Store in glass jars or airtight containers. Enjoy!

Notes

Eat fresh, or you can wait until it ferments and turns sour!

Keep in the refrigerator for about 3 months - it tastes great even when it ferments and turns sour!

DID YOU MAKE THIS RECIPE?
We love seeing your creations from our recipes! Tag us on Instagram at @AsianRecipesAtHome.



Disclaimer: Under no circumstances shall this website and the author(s) be responsible for any loss or damages resulting from the reliance of the given nutritional information or ingredient/product recommendations. Recommended ingredients/products can change their formula at any time without this website and author’s awareness. It is your responsibility (the reader’s) to check the label/ingredients of any product prior to purchasing and/or using. We greatly appreciate your support and understanding.


You may also like

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Recipes Straight to Your InboxSign up today to get notified of new [free] recipes we release straight in your inbox!
Skip to Recipe