Why make cucumber kimchi?

Want to try something new for your summer cookouts? Need to perk up that boring burger? I got you covered: you need cucumber kimchi.

Cucumber kimchi is a super simple condiment that adds all of the spice and tang of kimchi but only takes about 20 minutes to make ­­­- no fermenting necessary!

How to make cucumber kimchi

I got this recipe from my sister, who can probably make this kimchi with her eyes closed. Thanks, sis! Here goes:

1. Start by slicing a cucumber into thin round discs, then dry brine them for 20 minutes.thinly slice the cucumber into thin discssprinkle coarse sea salt and let it sit for 20 minutes

thinly slice the cucumber into thin discs

sprinkle coarse sea salt and let it sit for 20 minutes

2. While the salt works its magic, mix up a spicy sauce with just 5 pantry ingredients: soy sauce, sugar, rice vinegar, gochugaru, and sesame seeds. I like to add some minced garlic, too, but leave it out if that’s not your thing. 

3. After 20 minutes of dry brining, rinse the salt from the cucumber slices, and squeeze them thoroughly to remove any excess water. Take a taste. The cucumber is crunchy and so refreshing!thoroughly squeeze to the cucumbers to remove all excess water

thoroughly squeeze to the cucumbers to remove all excess water

4. Toss the brined cucumbers in the spicy sauce. Garnish with sesame seeds if you are feeling foodgawker-ish.Be careful of the spicy chili flakes and wear gloves when mixing the kimchi seasoning with cucumbers!

Be careful of the spicy chili flakes and wear gloves when mixing the kimchi seasoning with cucumbers!

5. Celebrate with a cold summer cocktail because you are already done!

Now, you can treat these just like any other kimchi and take a little nibble whenever you need to refresh your palate. But you could also use these like pickles, adding them to burgers, pulled pork sandwiches, or any other deliciously fatty dish. Anyway you eat them, they’re a super simple way to add an extra kick to your summer meal!