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Cucumber & Chive Kimchi

With no fermentation time needed, this kimchi can be eaten instantly! This traditional dish is crispy and fresh, making it a perfect complement to a main course such as grilled fish, roasted chicken, or topped on salads.

Made in partnership with Mother In Law's, maker of small batch kimchi & Korean pantry essentials. Founder Lauryn Chun was inspired by the beauty of Korea's handcrafted tradition of kimchi as a cherished food that belongs in the ranks of fine fermented foods like wine, cheese and beer. Find this recipe and more in Lauryn's cookbook - now available on Umamicart!
20 Minutes
7 Ingredients
Spice Level

Learn to make it

Cucumber & Chive Kimchi

Recipe for Cucumber & Chive Kimchi


For 6-8 servings

  • 2 lb cucumbers, unpeeled
  • 2 tbsp kosher salt
  • 2 tbsp Korean chili pepper flakes
  • 2 tsp anchovy sauce
  • 1½ tsp sugar
  • 4 green onions, green part only, cut into thin diagonal slivers
  • 2 tbsp thinly sliced onion

Step by step

step 1

Prepare the cucumbers: Halve the cucumbers lengthwise, then cut them into ¼-inch diagonal slices. In a medium bowl, mix the cucumbers with salt until well combined. Set aside for 5 to 7 minutes, until the cucumbers sweat and glisten. They will lose some firmness but should still have a little crunch.

step 2

Place the cucumbers in a colander and rinse, then pat them dry. In a medium bowl, combine the cucumbers with the chili pepper flakes, anchovy sauce, and sugar and set aside for 10 minutes to let the flavors combine.

step 3

Add the chives and onion, and toss to combine.

step 4

Eat immediately, or refrigerate and consume within 2 to 3 days.