Cucumber kimchi in a plate with chopsticks in the background
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4.41 from 22 votes

Cucumber kimchi (Oi kimchi)

Super easy kimchi made with cucumbers! Crisp, crunchy, and delicious!
Author: Hyosun


  • 3 Korean cucumbers or 5 – 6 Kirby pickling cucumbers about 1.5 pounds
  • 1 tablespoon coarse sea salt less if using table salt
  • 2 to 3 ounces garlic chives buchu 부추
  • 1/4 medium onion


  • 2 to 3 tablespoons Korean red chili pepper flakes gochugaru 고추가루
  • 1 tablespoon salted shrimp saeujeot 새우젓
  • 1 tablespoon or fish sauce myulchi aekjeot (멸치액젓)
  • 2 teaspoons minced garlic
  • 1/2 teaspoon grated ginger
  • 1 tablespoon sugar
  • 1 teaspoon roasted sesame seeds


  • Cut the cucumbers crosswise into about 1-1/2 inch-long pieces. Quarter each piece lengthwise. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
    Cucumber kimchi (oi kimchi)
  • Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.
    Cucumber kimchi (oi kimchi)
  • Cut the garlic chives into 1-1/2 inch long pieces. Thinly slice the onions.
    Cucumber kimchi (oi kimchi)
  • Add the onions and garlic chives along with all the remaining ingredients to the salted cucumbers. Toss everything until the cucumbers are well coated with the seasoning. The cucumbers will look dry at this point, but will release moisture as they absorb the seasonings.
    Cucumber kimchi (oi kimchi)


You can start eating this kimchi on the same day. If you like it ripe, leave it out at room temperature for a few hours to overnight to expedite the fermentation process. Then, refrigerate.