Spiralized Cucumber Kimchi

Spiralized Cucumber Kimchi

I can’t tell you how many requests I’ve got for a spiralized kimchi. I don’t...

Spiralized Cucumber Kimchi

I can’t tell you how many requests I’ve got for a spiralized kimchi. I don’t know what’s taken me so long, aside from the fact that I don’t often eat kimchi so I didn’t feel comfortable creating a recipe for it.

But, alas, while in Ubud, Bali I had a rice bowl that had cucumber kimchi in it and it was amazing – so, I toootally get it now and thus, here’s an easy, quick kimchi recipe!

And yes, a Thailand and Bali recap is coming your way soon, I promise. I’ll be posting it up on Inspiralizedali, so stay tuned – and make sure you’re subscribed to that mailing list.

Spiralized Cucumber Kimchi

Since I had never made kimchi before, I searched the ‘net and found an easy recipe from Eating Well. Their quick kimchi recipe is spot-on. With a few small tweaks, there’s now a spiralized version!

So, what to do with kimchi?

  • Top it on burgers
  • Put it in a taco
  • Roll it up in a spring roll
  • Stir it into fried rice
  • Put it on a hot dog (or, a carrot dog)
  • Add it to any noodle bowl
  • Use it in bibimbap (like this one)
  • Serve it with pulled pork (or vegan pulled jackfruit)

See! So many uses – it’s a spicy, tangy Korean food that can be used to jazz up a lot of different types of meals (and cuisines!)

Spiralized Cucumber Kimchi

To ensure this kimchi comes out well, keep in mind two things: First, make sure you let the cucumbers drain as much as possible (per the recipe instructions.) Second, once the kimchi is made, truly let it sit for the full 12 hours so that it wilts and truly absorbs the flavors of the Korean pepper flakes. Speaking of pepper flakes, I bought them a while ago on Amazon – now I use it as a spice, kind of like you’d use chili powder.

That’s it! Have fun – and make sure you hashtag #inspiralized when you post pictures of how you’ve used your kimchi!

Watch our video to learn how to spiralize a cucumber using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 1 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Spiralized Cucumber Kimchi

Prep Time 30 minutes
Total Time 30 minutes
Servings 6


  • 1 English seedless cucumber Blade A, noodles trimmed
  • 1 teaspoon kosher salt
  • 2 garlic cloves minced
  • 2 scallions white and light green parts only, finely chopped
  • 1 ” piece fresh ginger peeled and minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon Korean chile powder gochugaru
  • 2 teaspoons coconut sugar or honey
  • 1/2 teaspoon fish sauce


  • Add the cucumbers to a medium bowl along with the salt. Let stand for 30 minutes at room temperature.
  • Meanwhile, combine garlic, scallions, ginger, rice vinegar, chile powder, honey and fish sauce in a medium mixing bowl.
  • Drain the cucumbers and add them to the medium bowl with the vinegar mixture. Cover and refrigerate for at least 12 hours before serving. Lasts for up to 5 days in the refrigerator.

Recipe Notes

Adapted from http://www.eatingwell.com/recipes/quick_cucumber_kimchi.html
Adapted from http://www.eatingwell.com/recipes/quick_cucumber_kimchi.html

Spiralized Cucumber Kimchi

with love, Ali

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Recipe Rating


  • I also put kimchi on eggs! Can't wait to try this one, Ali!
  • I do love Kimchi but often run out. I'll try this recipe for an easier option next time.
    • It's not a true kimchi as with the vinegar it doesn't ferment, but it is very tasty for a quick one.
      • if it's not a true Kimchi, which alternative do you then propose? @Nara
  • I have a 3-blade spiralizer. Here the recipe calls for Blade D. But the picture looks like the slices are flat, not like noodles. How come?
    • There was an error, it has been corrected! Blade A!
      • Thank you! Now, since I have you here, I also have a very basic question. Probably my problem, but couldn't find it anywhere on the site. What do you mean when you say "noodles trimmed"? ☺
        • By "noodles trimmed" we mean cutting the noodles with kitchen shears to make them shorter and easier to eat!
          • Thank you! Now, I can do the same thing by just cutting a slice in the veggie from edge to almost center before spiralizing, right? Is there an advantage to doing it with shears later? Thanks for all the help! I love this site!
  • If you make a cut lengthwise along the veggie prior to spiralizing you will end up with individual circles or "half moons." If you spiralize first and cut the noodles afterwards you will have long noodles that you can cut to the length you want, similar to what you might do with a pasta extruder. It depends on what you want your end result to look like. I also think the veg is more stable on the spiralizer if you do not make that lengthwise cut but again, it depends on the recipe and how you want the shapes to turn out. I think this one would be much prettier with long ribbons than with little circles.
    • Ah, I see! Thanks very much.
  • This looks wonderful! Is there a substitute for the fish sauce?
  • I'm also curious if there's a substitute for the fish sauce since I'm allergic to fishies and shell fishies. But when I've been able to get vegan kimchi, I love it.
  • made this last week with kirby (2) cucumbers from my CSA and had to sub aleppo pepper since I didn't have the korean chili powder and some online googling indicated aleppo is pretty close in heat to the korean peppers. it was a very spicy, but delicious recipe!
    • So happy to hear you were able to adapt the recipe! Sounds great!
  • Great recipe, really like the cucumber. When I make again, will lower the Korean pepper amt. in the original mix and add at my plate, so others can more comfortably eat it.
  • What is a good subsitute for fish sauce?
  • Do you rinse off more salt from cucumber after it's drained?