Cucumber Kimchi, or Oi Kimchi, is a quick, crunchy, and refreshing take on the classic Korean ferment. Made with fresh cucumbers, carrots, and Gutbasket Kimchi Paste, it’s light yet flavorful — offering natural probiotics that support digestion and boost gut health. Perfect for warmer days, this quick kimchi brings a zesty, hydrating twist to your plate while keeping your microbiome happy.
Ingredients (for a 2L Fermentation Jar)
- 500 g cucumber (4 cups, cut into sticks)
- 100 g carrot (¾ cup, julienned)
- 50 g spring onion (½ cup, chopped)
- 1 tbsp sea salt (10–12 g)
- 1 tbsp Gutbasket Kimchi Paste
Get GutBasket’s ready-to-use Kimchi Paste — crafted with traditional Korean chili, garlic, and sea salt for balanced flavor and perfect fermentation every time.
Instructions
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Salt the Cucumbers
Sprinkle sea salt evenly over the cucumber sticks. Let them rest for 1 hour to draw out water and soften slightly. -
Prepare the Mix
After an hour, combine the salted cucumbers with carrot, spring onion, and Gutbasket Kimchi Paste. Mix well to coat all vegetables evenly. -
Pack the Jar
Transfer the mixture into a clean 1L fermentation jar. Pour in any liquid released from the cucumbers to cover the vegetables. -
Submerge and Seal
Add a glass weight to keep the cucumbers submerged. If needed, make extra brine (1 cup water + 1 tsp salt) and pour just enough to cover the weights. Leave about 2 inches of headspace at the top of the jar to allow room for gases to build during fermentation. Seal the jar with an airlock lid. Fill the airlock halfway with clean water so gases can escape safely without letting any air or contaminants in. -
Ferment for 2 Days
Place the jar at room temperature (20–25°C) and let it ferment for 2 days. You’ll notice gentle bubbling and a tangy aroma developing. -
Taste and Store
Taste after Day 2 — once it’s mildly tangy, replace the airlock with a storage lid and refrigerate. -
Serve and Enjoy
Enjoy chilled as a crunchy side or refreshing topping. Consume within 1 month for best taste.
Tips & Notes
- Fermentation Time: Oi Kimchi ferments faster than cabbage varieties — taste daily from Day 2.
- Submersion: Always keep cucumbers submerged to prevent spoilage.
- Headspace: Leave space to prevent overflow during fermentation.
- Overflow Tip: Place the jar on a tray to catch any brine that bubbles out.
- Storage: Refrigerate and enjoy within 30 days for fresh crunch and probiotic benefits.
Final Thoughts
Cucumber Kimchi is the perfect quick ferment — crisp, refreshing, and full of probiotic goodness. It’s ideal for beginners or anyone wanting a lighter version of classic kimchi.
For the simplest and most authentic results, Get the GutBasket Kimchi Making Kit — complete with the 1 L jar, airlock + storage lids, pre-measured Kimchi Paste, and recipe booklet. Everything you need for bold, flavorful, hassle-free kimchi
