Quick Cucumber Kimchi - Collected Foods

Quick Cucumber Kimchi - Collected Foods


  • 2 pounds Kirby Cucumbers
  • 1 tbsp Kosher Salt
  • ¼ cup untoasted Sesame Oil
  • ½ small onion
  • 2 tablespoons Thai Basil
  • 2 tablespoons Collected Foods Gochugaru Korean Red Pepper Flakes
  • 1 teaspoon Rice Vinegar
  • 1 tablespoon Minced Garlic 
  • 1 tablespoon minced Ginger
  • 1 teaspoon grated Lime Zest
  • ½ teaspoon Asian Fish Sauce


  • Use as a snack, side or 반찬 (banchan)


  • Half the Cucumbers lengthwise and then slice crosswise into ⅓ inch pieces.
  • In a colander, toss the sliced Cucumbers with 1 tablespoon kosher salt and let stand for 20 minutes.  Afterward, rinse and drain well.
  • In a large bowl, toss the drained cucumbers with all remaining ingredients.
  • Let stand at room temperature for 2 hours, stirring occasionally.
  • Season the kimchi with salt to taste and serve.
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