Cucumber Kimchi is a refreshing and spicy Korean side dish that offers a delightful crunch with every bite. Made with fresh cucumbers, garlic, and Korean chili flakes, it is a perfect accompaniment to any meal.

This dish is a variation of the traditional kimchi, which has been a staple in Korean cuisine for centuries. Cucumber Kimchi is particularly popular during the summer months when cucumbers are in season and provide a cooling effect.

To make Cucumber Kimchi, start by slicing cucumbers into thin rounds. Mix the cucumber slices with salt and let them sit for about 10 minutes to draw out excess moisture. Rinse and drain the cucumbers, then combine them with minced garlic, Korean chili flakes, sugar, green onions, and fish sauce. The result is a vibrant and flavorful side dish that can be enjoyed immediately or refrigerated for a few hours to enhance the flavors.

There are many ways to customize Cucumber Kimchi to suit your taste. You can adjust the level of spiciness by adding more or less chili flakes, or include other ingredients like carrots or radishes for added texture and flavor.

In Korea, Cucumber Kimchi is often served as a banchan (side dish) alongside main dishes such as rice, noodles, or grilled meats. It adds a refreshing and spicy contrast to the meal, making it a favorite among many.

While Cucumber Kimchi is a delicious and healthy option, it is important to be mindful of its sodium content due to the use of salt and fish sauce. Enjoy it in moderation as part of a balanced diet.