Fresh Cucumber Kimchi

Fresh Cucumber Kimchi

Oi Muchim¬†(žė§žĚīŽ¨īžĻ®)¬†


1 hour


Use pickling cucumbers like Persian, Korean, or Kirby for the best results.


1 lb. Persian cucumbers
2 tsp. Coarse Kosher salt
¬ľ cup Komo‚Äôs Kimchi Paste¬†
¬ľ cup Seasoned rice vinegar
2 tsp. Sesame oil
2 tsp. sugar



Cut the 1 lb. of Persian cucumbers into thin slices. 

Toss them with 2 tsp. Coarse Kosher salt and then let them sit in a colander for 1 hour.

Gently squeeze water out of cucumbers then drain. Add¬†¬ľ cup of Komo‚Äôs Kimchi Paste,¬†¬ľ cup of Seasoned rice vinegar,¬†2 tsp. sugar, and¬†2 tsp. Sesame oil¬†to the cucumbers. For the best results, place in an airtight container and eat after one hour. Keep for up to 4 days.


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