under 30 minutes vegetarian

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

Mother in Law's Gochugaru (Korean Chili Pepper Flakes)

3.25 oz

staff pick

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Rated 5.0 out of 5 stars

1 Review

Mother in Law's Gochugaru (Korean Chili Pepper Flakes)

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Megachef Premium Anchovy Fish Sauce

~4 oz

$0.99 $1.29

Green Onion (Scallion) (1 bunch)

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SEE ALL INGREDIENTS

Step by step

Recipe for Cucumber & Chive Kimchi

Ingredients

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.