Chinese-Korean Cucumber Kimchi

Chinese-Korean Cucumber Kimchi

Helena C 1

"Delicious and easy Korean-style refrigerator pickles with a bit of Chinese flair! It goes very well with Korean BBQ dishes. "
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3 h servings 80 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4415 mg
  • 177%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
  2. While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
  3. Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the salt. The actual amount of salt consumed will vary.



My husband REALLY liked this one! I didn't have the chili bean sauce or the chili oil, so I replaced both those ingredients with equal parts Sriracha. My apologies to the recipe submitter--I kno...

This has become my go-to recipe for potlucks. The dish always comes home empty. The only changes I made is to use English cucumbers and replaced the chili bean paste with equal parts black bean...

I don't have the chili bean sauce or fresh peppers but I've made this twice now with just the hot chili oil and it is so easy, quick, and tasty. I plan to pick up the chili bean sauce the next ...

I used daikon radish in place of the cucumber,and it worked really well. The flavor was fine- spicy, but not extreme. It was too sweet, though, so next time, I'll use at lest half less of the ...

This was really good. I added purple cabbage as well.

I made this to top off my pork belly sliders. It was a huge hit. I used serano peppers to back the heat off for my wife and kids. I think the chili peppers would have been great. That said, I di...

Perfect! Made several jars and left them at my clients homes and have been asked to make more for profit! :)

This is FANTASTIC!!- I left out the fresh chilis- and I only had chili pastes- not chili bean paste- Still came out great- I like hot - but not WAY hot-I'm making another batch today I LOVE Kim ...