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Spiralized Cucumber Kimchi

Prep Time 30 mins
Total Time 30 mins
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