Craving that incredible, funky tang of kimchi but don’t have weeks to wait? Meet your new favorite side dish! These Quick Asian Fermented Cucumbers deliver that satisfyingly spicy, savory, and tangy flavor profile with an unbeatable crunch. This recipe, often called Oi Kimchi, is incredibly simple to prepare and can be enjoyed fresh like a salad or left to ferment for a day or two to develop deeper, probiotic-rich flavors. It’s the perfect, zesty accompaniment to grilled meats, rice bowls, or just about any meal that needs a little kick!
Ingredients
• 1 pound (450g) pickling cucumbers, thinly sliced
• ¼ cup (25g) sliced green onions
• 1½ tablespoons fine sea salt
• 1 tablespoon Swerve confectioners’ sweetener or equivalent keto-friendly sweetener
• 1 tablespoon fish sauce
• 2 teaspoons Korean red pepper flakes (gochugaru)
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, crushed to a paste
Instructions
1. Combine : In a large bowl, add the sliced cucumbers, green onions, sea salt, sweetener, fish sauce, Korean red pepper flakes, grated ginger, and garlic paste.
2. Mix Thoroughly: Stir everything together until the cucumbers are evenly and completely coated with the seasoning paste.
3. Rest and Release Juices: Let the mixture sit at room temperature for about 1 hour. This allows the salt to draw moisture from the cucumbers, creating a natural brine.
4. Jar the Cucumbers: Divide the cucumber mixture and all the accumulated juices evenly among sterile jars, leaving about 1 inch of headspace at the top.
5. Ferment (Optional): For a fresh, crunchy salad, you can eat it immediately. For a fermented flavor, loosely cover the jars and let them sit on the countertop for 1 to 2 days. You may see bubbling, which is a sign of active fermentation.
6. Refrigerate and Store: Once fermented to your liking, tighten the lids and move the jars to the refrigerator. The flavors will continue to develop. Store for up to 1 week, opening the jars every couple of days to release any built-up gas.
Nutritional Information
• Serving: 1 (of 8)
• Calories: 25 kcal
• Carbohydrates: 4g
• Protein: 1g
• Fat: 0.5g
• Fiber: 1g
• Net Carbs: 3g
• is an estimate and may vary based on the exact used.
Pro Tips
• Use the Right Cucumbers: For the best crunch, use pickling cucumbers like Kirby or Persian varieties. They have thinner skin and fewer seeds, holding up better during fermentation.
• Adjust the Spice: Korean red pepper flakes (gochugaru) have a mild, smoky heat. Feel free to adjust the amount to your personal preference. Start with less if you’re sensitive to spice.
• Don’t Skip the Rest Time: Allowing the salted cucumbers to rest for an hour is crucial. It creates the brine necessary for fermentation and ensures the cucumbers are well-seasoned.
• “Burp” Your Jars: During fermentation, gasses build up. Loosening the lid once a day (a process called “burping”) prevents pressure from building up and keeps your ferment happy.
FAQ
Q: What are the best cucumbers for this recipe
A: For the best crunch, use pickling cucumbers like Kirby or Persian varieties. Their thin skin and minimal seeds help them stay crisp and hold up well during the quick fermentation process.
Q: Do I have to ferment these cucumbers
A: No, you can enjoy them immediately as a fresh, spicy cucumber salad. However, letting them ferment on the counter for 1-2 days will develop the tangy, complex, and probiotic-rich flavors characteristic of kimchi.
Q: How long do these quick fermented cucumbers last
A: Once fermented to your liking, store the cucumbers in a sealed jar in the refrigerator. They will stay fresh and delicious for up to one week, with the flavors continuing to deepen over time.
Q: Is this cucumber kimchi recipe keto-friendly
A: Yes, this recipe is keto-friendly. It uses a keto-approved sweetener like Swerve instead of sugar and contains only 3g of net carbs per serving, making it an excellent low-carb side dish.
