You can't beat kimchi made with cucumbers during the hot season in Korea. We call it Ooi-kimchi (오이김치). The crunchy texture with full robust flavor of well-fermented cucumber kimchi is everyone's favorite. The spicy heat is quite mild so that people who are not keen on spicy food can enjoy the kimchi. 

Cucumber kimchi is one of the easy kimchi you can make. I will show you how easily you can make a batch at home.

Oh! by the way, If you are looking for a different types of kimchi, such as very quick 30-minute cabbage kimchi or radish kimchi. Please visit the link and you will get the recipes.

There are many types of cucumbers around the world and I suggest to look for Kirby cucumbers for making kimchi. They are suitable for pickling. If you can't find the Kirby cucumbers, the next best thing would be the English cucumbers.

Cut each cucumber into 3-4  sections, then cut each section in half lengthwise. Cut the half in 2-3 sticks depends on its thickness.

Mix water and salt, and bring it to boil. Pour the boiling hot salted water over cucumber sticks.

Let the cucumbers soak for 30 minutes.

Rinse the cucumbers just once briefly, and drain well. Set aside.

Now, let's make kimchi seasoning paste. In a mixing bowl, combine chili flakes, minced garlic, grated ginger, sugar, anchovy sauce.

In a large mixing bowl, combine cucumbers, Asian chives, and the kimchi seasoning. I left my chives in whole, but you can cut if you wish.

Mix everything well with your hand. (I recommend to wear disposable gloves to protect your delicate hands)

Put the kimchi in a airtight container and let it sit to ferment in a room temperature fro 1/2-1 day depends on the temperature. After that, keep your kimchi in a fridge for 1-2 days for a further fermentation. Your cucumber kimchi will be ready to serve.

This is easy version of cucumber kimchi, so it it not meant to be stored too long. Try to consume within a month.

Looks good, isn't it?

You will love the crunchiness and the robust fermented flavor of summer kimchi. All you need is a bowl of freshly cook rice, and any protein of your choice: Korean beef, chicken, pork, fish, or even a stew...anything you like. This is the way Koreans enjoy our cucumbers! 

Hope you can give this a shot!

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Easy Cucumber Kimchi, Ooi-kimchi


  • 5-6 Kirby cucumbers or 2-3 English cucumbers
  • 1 handful Asian chives
  • 4 cups water
  • 3 tablespoons salt
  • 5 tablespoons Korean chili flakes
  • 3 cloves garlic, minced
  • 3 tablespoons anchovy sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon freshly grated ginger
  • salt or more anchovy sauce for taste


  1. Clean cucumbers very well with water. Cut each cucumber into 3-4 sections. Cut each section in half lengthwise, then slice each half into 2-3 sticks.
  2. Put all the cucumber sticks in a large bowl. Dissolve 3 tablespoon salt in 4 cups water, bring to boil. Pour the salted boiling water over the cucumbers. Let them soak for 30 minutes. Rinse the cucumbers in cold water just once briefly. Drain them well and set aside.
  3. For the kimchi seasoning paste, combine Korean chili flakes, garlic, anchovy sauce, sugar, and ginger. Mix well and let it sit for 5 minutes.
  4. In a large bowl, combine the cucumbers and the chives (You can cut the chives to the length similar to cucumber sticks), and the seasoning paste. Toss well to mix and to incorporate them with the seasoning.
  5. Transfer the kimchi in an airtight container and let it ferment for 1/2 to 1 day in a room temperature depends on the temperature. After that, store kimchi in a fridge for another 1-2 days before you serve. This cucumber kimchi should be consumed within a month.
Looking for other kimchi ideas? Please visit my site, Beyond Kimchee, for more Kimchi recipes!

If you enjoy trying Asian food recipes, follow DramaFever's Asian Food board on Pinterest!