Crispy & Refreshing Summer Delight: Easy Cucumber and Chive Kimchi
The Ultimate Summer Kimchi Pair! Cool and Delicious Cucumber and Chive Kimchi Made in a Snap
Craving something cool and crisp for the summer? We’ve got you covered with this super simple Cucumber and Chive Kimchi, perfect for using up those extra cucumbers! This kimchi is so quick to make, it’s delicious eaten right away, making it a summer staple in our home. The kids absolutely love it, so we make it often! This time, I added a touch of onion, a favorite of my youngest son, and it truly elevated the flavor. While I usually avoid onion in kimchi because it can speed up fermentation, for small batches that are eaten quickly, it adds a wonderful refreshing sweetness and a vibrant zing. This was my first time adding onion, and the results were even better than I expected! Enjoy this crunchy, refreshing, and incredibly easy-to-make summer kimchi. Have a delicious weekend! ♡
Main Ingredients- 8 cucumbers
- 1 bunch chives (approx. 100g)
- 1 medium onion
- 2 Tbsp coarse sea salt (for brining)
Kimchi Seasoning- 1 cup gochugaru (Korean chili flakes, approx. 100g)
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce (anchovy or sand lance)
- 1 tsp MSG or sugar (optional)
- Scallions, finely chopped (white and green parts)
- 1 cup gochugaru (Korean chili flakes, approx. 100g)
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce (anchovy or sand lance)
- 1 tsp MSG or sugar (optional)
- Scallions, finely chopped (white and green parts)
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly under running water and pat them dry. Trim off the ends, then cut them lengthwise into quarters or sixths. Aim for pieces that aren’t too thin to maintain a satisfying crunch.
Step 2
Peel the onion, wash it, and then slice it into thick strips, similar in length to the cucumber pieces. Cutting the onion a bit thicker will prevent it from becoming too soft too quickly.
Step 3
In a large bowl, combine the sliced cucumbers and onions. Sprinkle the 2 tablespoons of coarse sea salt evenly over them. Gently mix and let them brine for about 15-20 minutes. Stir them once halfway through to ensure even brining. You’ll notice the cucumbers and onions releasing water during this time.
Step 4
Wash the chives and shake off excess water. Then, cut them into roughly 3-4 cm lengths. Cutting them too short might cause them to become mushy when mixing, so keep them at a moderate length.
Step 5
Once the cucumbers and onions are brined, they will have released water. Do not discard this water; it adds delicious depth to the kimchi! Add the prepared chives, gochugaru, minced garlic, fish sauce, optional MSG/sugar, and chopped scallions to the bowl. Gently mix everything together with your hands, being careful not to mash the cucumbers. Ensure all ingredients are evenly coated with the seasoning.
Step 6
This freshly mixed Cucumber and Chive Kimchi is delicious right away, but for an even deeper flavor, you can refrigerate it for 1-2 days to let it ferment slightly. Since it’s meant to be eaten fresh, we recommend enjoying it after a short maturation period rather than a long fermentation.
