Cucumber Kimchi 


  • 1 lb. mini cucumbers, halved lengthways 
  • 2 tsp. flaky sea salt 
  • 1 tsp. caster sugar 
  • ½ apple, grated 
  • 3 cloves garlic, sliced
  • Thumb-sized piece ginger, shredded 
  • 2 Tbsp. Gochugaru, Korean chili 
  • 1 Tbsp. fish sauce 
  • 1 Tbsp. soy sauce 
  • 3 green onions, sliced thin 


  1. Put the cucumber pieces into a bowl and sprinkle salt over.
  2. Toss and leave for 20 minutes to draw out the moisture, then drain. 
  3. Put the sugar, apple, garlic, ginger, Gochugaru, fish sauce and soy sauce into a bowl and mix well.
  4. Add in the drained cucumbers and spring onions, and toss really well.
  5. Spoon into a shallow dish and leave covered at room temperature for 12 hours or overnight, stirring every now and again.
  6. It’s then ready to serve or will keep covered in the fridge for a week, with the cucumbers becoming softer with time.